Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until mixed well.

Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.

Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.

Add the vanilla extract and mix until blended.

Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.

Add the sour cream and heavy cream and mix until smooth.

Pour the cheesecake batter over the cooled crust in the springform pan.

Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside for another hour to cool slowly (this helps prevent cracks).

After it has cooled, let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.

Let the ganache cool to room temperature. Once it thickens slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.

Slice the strawberries and set aside.

(Optional) For a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and brush it over the sliced strawberries.

Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or any design you like.