Chocolate Covered Strawberry Cheesecake

1. Preheat oven to 325 F;
2. Crush graham crackers in a food processor with melted butter and pour over your 8.5 inch heart shaped cheesecake springform; press to form the crust and bake for 10 mins; set aside to cool;
3. To make the strawberry sauce- add strawberries, sugar and water to a saucepan, bring to boil, smash the strawberries and simmer for about 10 mins; strain them through a sieve as you press to extract all the sauce; set it aside;
4. Beat cream cheese with sugar and vanilla until smooth as you scrape the sides of the bowl; add heavy whipping cream and strawberry sauce and lastly add the eggs one at a time; don’t over beat the eggs or the cheesecake will crack;
5. Pour the batter over the cooled crust; tap a few times to get rid of any air bubbles; wrap the springform with aluminum foil to prevent any water getting into the crust and making it soggy; place cheesecake into another pan and fill 3/4 of it with warm water;
6. Bake at 325 F for 1.5 hours; the center has to be jiggly;
7. Let it cool at room temperature and then refrigerate for a few hours or overnight;
8. Melt some chocolate with coconut oil; pour some over the edges creating a drip effect; dip some strawberries and place on top; pour the rest of the chocolate and leave an empty heart in the middle to fill with the rest of the strawberry sauce and enjoy! This is pure labor of love!