Preheat your oven to 325°F (163°C). Crush approximately 1 ½ cups of graham crackers or chocolate wafer cookies until they resemble fine crumbs. Combine with ½ cup of melted unsalted butter, mixing until fully incorporated, then press firmly into the bottom of a springform pan.

In a large mixing bowl, beat 16 ounces of softened cream cheese and ½ cup of sour cream on medium speed until smooth. Gradually add in ¾ cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until well combined. Add in 2 large eggs one at a time, blending gently.

Pour the creamy filling over the prepared crust, smoothing the top. Bake for 50–60 minutes until edges are set but center jiggles. Let cool for 1 hour.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours. This helps the flavors to meld and the cheesecake to set completely.

Melt 8 ounces of chocolate in a microwave-safe bowl, dipping 1 pound of fresh strawberries into the melted chocolate. Refrigerate until chocolate is set, about 30 minutes.

Carefully remove the cheesecake from the springform pan and arrange the chocolate-covered strawberries on top in a decorative pattern. Drizzle with optional chocolate ganache if desired.