Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (such as Oreos)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup melted dark chocolate, cooled
- 1 cup fresh strawberries, pureed
- ¼ cup granulated sugar (for strawberry swirl)
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Mix chocolate cookie crumbs, melted butter, and sugar; press firmly into bottom of a 9-inch springform pan. Bake 10 minutes; cool.
- Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in vanilla and sour cream. Fold in cooled melted chocolate until smooth.
- Combine strawberry puree, sugar, and lemon juice until smooth for the swirl.
- Pour chocolate filling over crust. Spoon strawberry puree on top, then swirl gently with a knife or skewer to create marbled effect.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven; leave cheesecake inside with door ajar for 1 hour.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Remove from springform pan carefully. Garnish with extra strawberry puree, whipped cream, or fresh strawberries if desired. Slice and serve.