Chocolate Strawberry Swirl Cheesecake features a creamy dark chocolate filling with fresh strawberry ribbons baked over a rich cookie crust.

Scale

1 ½ cups chocolate cookie crumbs

½ cup unsalted butter, melted

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 cup melted dark chocolate

1 cup fresh strawberries, pureed

¼ cup granulated sugar

1 tablespoon lemon juice

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1. Preheat oven to 350°F and grease a 9 inch springform pan.

2. Mix chocolate cookie crumbs with melted butter and press into pan. Bake 10 minutes and cool.

3. Beat cream cheese until smooth.

4. Add sugar and eggs one at a time, mixing gently.

5. Stir in sour cream and melted chocolate until fully blended.

6. Combine strawberry puree with sugar and lemon juice.

7. Pour chocolate batter over crust, add strawberry dollops, and swirl gently.

8. Bake 50 to 60 minutes until edges are set and center slightly wobbles.

9. Cool in oven one hour, then refrigerate at least four hours before serving.

Use full fat cream cheese for best texture.

Strain strawberry puree for smoother appearance.

Chill overnight for optimal flavor and firmness.