Chocolate-Covered Strawberry Cheesecake 
Active Time: 25 mins
Total Time: 11 hrs
Servings: 12
Ingredients:
Cooking spray
2 1/4 cups graham cracker crumbs (such as Keebler; from 1 [13.5-oz.] pkg.)
6 tablespoons (3 oz.) salted butter, melted
1 1/4 cups plus 2 Tbsp. granulated sugar, divided
1 cup coarsely chopped fresh strawberries (from about 5 large strawberries
4 (8-oz.) pkg. cream cheese, softened
2 tablespoons all-purpose flour
4 large eggs
1 large egg yolk
1 tablespoon grated lemon zest (from 1 large lemon)
2 teaspoons vanilla extract
1 to 2 drops soft pink food coloring gel
Chocolate Ganache
6 ounces semisweet chocolate chips (about 1 cup)
1/4 cup salted butter
4 teaspoons light corn syrup
1/2 teaspoon vanilla extract
Garnish
Whole and halved fresh strawberries (about 2 cups total)
Directions:
Prepare the Cheesecake
Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with heavy-duty aluminum foil. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until the desired shade is reached. Pour batter into prepared pan, and place on a large rimmed baking sheet.
Bake in a preheated oven just until the center is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn the oven off, and let the cheesecake stand in the oven, with the door closed, for 15 minutes. Remove the cheesecake from the oven, and gently run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan. (Do not remove sides of the pan.) Cool completely in a pan on a wire rack, for about 2 hours. Cover and chill for 8 to 24 hours.
Prepare the Chocolate Ganache
Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on MEDIUM (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
Assemble the Cheesecake
Remove the sides of the pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over the top of the cake, spreading to the edges using a small offset spatula and allowing some to drip down the sides. Chill cheesecake until the ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
Recipe courtesy of Southern Living.com
