Make the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press into Pan: Firmly press the mixture into the bottom of the prepared pan, forming an even layer.
4. Bake: Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and fluffy.
2. Add Eggs One at a Time: Mix in eggs, one at a time, beating on low speed after each addition to avoid overmixing.
3. Incorporate Vanilla and Sour Cream: Stir in vanilla extract and sour cream until fully combined.
4. Pour Over Crust: Pour the cheesecake batter over the cooled crust, smoothing the top.
5. Bake: Bake for 50-55 minutes, or until the edges are set and the center has a slight jiggle.
6. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.

Make the Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
2. Melt the Chocolate: Place chopped chocolate in a bowl. Pour the warm cream over the chocolate and let sit for 2 minutes.
3. Stir Until Smooth: Whisk until the chocolate is completely melted and smooth.
4. Pour Over Cheesecake: Once the cheesecake is fully chilled, pour the ganache over the top, allowing it to drip down the sides. Refrigerate for 15 minutes to set.

Make the Chocolate-Dipped Strawberries

1. Melt Chocolate: In a microwave-safe bowl, melt chocolate and coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
2. Dip the Strawberries: Hold each strawberry by the stem and dip into the melted chocolate, letting excess drip off.
3. Let Them Set: Place dipped strawberries on parchment paper and allow them to set before placing them on the cheesecake.