First, preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until mixed.

Press this buttery mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to really compact it down.

Bake for 10 minutes. When the timer goes off, take it out and let it cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until it’s smooth and creamy. Then, add the vanilla extract.

Next, add the eggs one at a time, mixing well after each addition. Be careful not to over-mix, though!

Add the sour cream and heavy cream, mixing until smooth and luscious.

Pour the cheesecake batter over the cooled crust.

Bake in the oven for 55-60 minutes, or until the edges are set but the center remains a bit jiggly.

Turn off the oven and let the cheesecake sit inside for another hour. This helps prevent cracking!

After that hour, let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to firm up.

While it’s chilling, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it simmers.

Remove it from the heat and pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until glossy.

Let the ganache cool to room temperature, and once slightly thickened, pour it over the chilled cheesecake and smooth it out.

Refrigerate for another 30 minutes to let the ganache set.

Slice the strawberries and set them aside. If you desire, heat the strawberry jam until liquid and brush it over the strawberries for a nice shine.

Finally, once the ganache is set, arrange the strawberries on top of your cheesecake however you like.

Serve chilled and enjoy this delightful creation!