Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated.
3. Press the Mixture: Press the crumb mixture firmly into the bottom of the prepared pan. Use the back of a measuring cup for even compression.
4. Bake the Crust: Bake for 10 minutes, then set aside to cool slightly while preparing the filling.

Prepare the Cheesecake Filling

1. Mix the Filling: Beat cream cheese and sugar together in a large bowl until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined.
2. Add Eggs: Beat in the eggs one at a time, being careful not to overmix.
3. Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the Cheesecake

1. Water Bath: Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan.
2. Bake: Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
3. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best results.

Prepare the Topping

1. Melt Chocolate: Melt the semisweet chocolate with coconut oil (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
2. Dip Strawberries: Dip each strawberry halfway into the melted chocolate, allowing the excess to drip off. Place on a parchment-lined baking sheet to set.
3. Decorate the Cheesecake: Arrange the chocolate-dipped strawberries on top of the chilled cheesecake. Drizzle any leftover chocolate over the top for a decorative touch.