Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 3 tbsp Unsweetened cocoa powder
  • 0.25 cup Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 16 oz Full-fat cream cheese, room temperature
  • 0.5 cup Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 0.25 cup Sour cream
  • 12 Small fresh strawberries
  • 0.5 cup Semi-sweet chocolate chips
  • 0.33 cup Heavy whipping cream

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, cocoa powder, 0.25 cup sugar, and melted butter until it resembles wet sand. Press 1 tablespoon of the mixture into each lined muffin cup.
  3. Bake for 5 minutes until fragrant and slightly darkened.
  4. Using an electric mixer, beat the cream cheese and 0.5 cup sugar on medium speed until completely smooth. Add eggs one at a time, followed by vanilla and sour cream, mixing until just combined without over-incorporating air.
  5. Divide the cheesecake batter evenly among the 12 muffin cups. Bake for 18-20 minutes until the edges are set but the centers still have a slight jiggle.
  6. Allow cheesecakes to cool in the pan at room temperature, then transfer to the refrigerator to chill for at least 4 hours.
  7. Heat the heavy cream in the microwave until simmering. Pour over chocolate chips in a small bowl and let sit for 5 minutes, then stir until a smooth ganache forms.
  8. Dip each strawberry into the ganache and place on top of a chilled cheesecake. Drizzle any remaining ganache over the tops before serving.