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

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix until combined.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and flour until just combined. Do not overmix.
Pour the filling over the crust and smooth the top.
Bake for 55-65 minutes or until the center is almost set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove from oven and let cool completely, then refrigerate for at least 4 hours or overnight.
Dip strawberries in melted chocolate mixed with coconut oil (if using), then place on parchment to set.
Top the chilled cheesecake with the chocolate-covered strawberries before serving.

Use room-temperature ingredients for a smoother cheesecake filling.
Let the cheesecake cool gradually to prevent cracking.
You can drizzle extra melted chocolate over the finished cheesecake for added decoration.