A decadent and creamy cheesecake topped with chocolate-covered strawberries, perfect for special occasions or indulgent desserts.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well.
Add eggs one at a time, beating on low speed. Stir in sour cream and flour until combined.
Pour cheesecake filling over the crust. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool for 1 hour inside the oven.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Wash and dry strawberries. Melt chocolate chips with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip strawberries in melted chocolate and place on parchment paper until set.
Top the chilled cheesecake with the chocolate-covered strawberries before serving.

Use room temperature cream cheese for a smoother filling.
Make ahead for best texture and flavor—chilling overnight is ideal.
You can use dark, milk, or white chocolate for covering strawberries.
Optional: drizzle additional chocolate over the finished cheesecake for extra decoration.