– 1 1/4 cups chocolate cookie crumbs – 1/4 cups unsalted butter melted – 16 oz. frozen strawberries thawed – 16 oz. cream cheese at room temperature – 1 cup sour cream – 1 cup granulated sugar – 2 packages powdered unflavored gelatin .25 oz. each – 1/2 cup cold water – 1 cup heavy cream whipped to soft peaks – 24 fresh strawberries – 1/3 cup strawberry preserves

– 4 oz. semisweet chocolate finely chopped – 1 tablespoon vegetable oil

– Preheat oven to 350F. Coat a 10-inch springform pan with cooking spray. – Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” to 1” up the sides of the pan. Bake for 10 minutes to set the crust. Cool completely on a wire rack. – Puree the thawed strawberries in a food processor, blender, or 

with an immersion blender until no lumps of fruit remain. Set aside. – In the large bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, sour cream and sugar. Beat well until creamy and consistent with no lumps. Pour in the strawberry puree and mix again. Let the mixer run on low speed while you prepare the gelatin mixture. – In a small saucepan sprinkle the powdered gelatin over the 

cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquifies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the crust and refrigerate until set, about 3 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the 

cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake. – Wash, dry, and cap the fresh strawberries. Place the berries on top of the set cheese cake cut-side down. Place the preserves in a small microwave-safe bowl and heat in the microwave at 100% power until melted, about 30 seconds. Let cool slightly. The preserve should be runny and liquid. Brush the berries with the 

preserves using a pastry brush and pour any remaining preserve liquid over the center of the cake. – Place the chopped chocolate in a small microwave-safe bowl and microwave at 100% power in 30 second intervals until the chocolate can be stirred smooth. Immediately add the vegetable oil (you can use any neutral-tasting oil) to the chocolate and mix until well combined. Transfer the melted mixture to a piping bag with the end snipped, or a zip-top 

bag with a corner snipped. Drizzle the chocolate in thick ribbons over the strawberries, allowing it to fall over the peaks and crevices of the fresh berry topping. – Refrigerate until ready to serve. To slice, use a very sharp chef’s knife to cut through the berries and chocolate on top. Store leftovers covered in plastic wrap in the refrigerator.