Follow these simple steps to make your own Chocolate Dipped Strawberry Cheesecake:

1. Make the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until everything is evenly moistened.
3. Press the Crust: Press the mixture into the bottom of the prepared springform pan, using the back of a spoon or a glass to ensure it’s compact and even.
4. Bake: Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl as needed.
2. Add the Sugar and Vanilla: Add the sugar and vanilla extract, beating until well combined.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
4. Add Sour Cream and Heavy Cream: Stir in the sour cream and heavy cream, mixing until smooth.
5. Optional – Add Flour: If using, add the flour to help firm up the filling, mixing until well combined.
6. Pour into Pan: Pour the cheesecake filling over the cooled crust in the springform pan.

3. Bake the Cheesecake:

1. Bake: Bake the cheesecake at 325°F (163°C) for about 50-60 minutes. The center should still be slightly jiggly, but set.
2. Cool: Turn off the oven and leave the cheesecake inside for 1 hour with the oven door ajar. Then, remove it from the oven and allow it to cool completely at room temperature.
3. Chill: After it has cooled, cover the cheesecake and refrigerate it for at least 4 hours, or overnight, to allow it to set completely.

4. Prepare the Chocolate Dipped Strawberries:

1. Melt the Chocolate: In a heatproof bowl, melt the semi-sweet or dark chocolate with the vegetable oil (if using) over a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
2. Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, covering about two-thirds of the berry. Let any excess chocolate drip off.
3. Cool: Place the dipped strawberries on a piece of parchment paper and refrigerate them until the chocolate hardens, about 30 minutes.

5. Assemble the Cheesecake:

1. Arrange the Strawberries: Once the cheesecake has chilled and the chocolate on the strawberries has set, arrange the chocolate-dipped strawberries on top of the cheesecake.
2. Serve: Garnish with whipped cream and fresh mint leaves, if desired. Slice and serve!