In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes until slightly golden, then remove and let it cool.

In a large mixing bowl, beat the softened cream cheese, sour cream, and granulated sugar together until smooth, about 3 minutes.

Add the eggs one at a time, mixing just until incorporated, and avoid overmixing.

Pour the cheesecake filling over the cooled crust and spread it evenly. Bake at 325°F (165°C) for approximately 45–50 minutes, until the edges are set.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake and let it cool at room temperature for 30 minutes. Then cover and refrigerate for at least 4 hours, preferably overnight.

Melt chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip fresh strawberries into the chocolate and place them on a parchment-lined sheet to set.

Once chilled, carefully remove the cheesecake from the springform pan. Arrange the chocolate-covered strawberries on top.

Drizzle any remaining ganache over the strawberries for an indulgent touch.

Slice the cheesecake into wedges using a sharp knife and serve chilled.