Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted unsalted butter, and sugar in a medium bowl until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the granulated sugar and mix until combined. Add the eggs one at a time, then blend in the sour cream and vanilla extract.

Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 45-50 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for another hour.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Melt chocolate in a microwave-safe bowl. Dip each strawberry into the chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and refrigerate for about 30 minutes until chocolate hardens.

Once the cheesecake is chilled, remove it from the springform pan. Arrange the chocolate-covered strawberries on top. Optionally drizzle chocolate ganache over strawberries.

Slice the cheesecake with a sharp knife, wiping between cuts. Serve chilled.