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Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, and heavy cream until well combined.
Divide the batter evenly into three separate bowls.
Create the Layers:
In the first bowl, add the strawberry puree (and pink food coloring if desired) and mix until fully combined.
In the second bowl, add the melted semi-sweet chocolate and mix until fully combined.
Leave the third bowl plain.
Assemble the Cheesecake:
Pour the chocolate layer over the prepared crust and spread evenly.
Carefully pour the plain layer over the chocolate layer, spreading it evenly.
Finally, pour the strawberry layer on top and spread evenly.
Tap the pan gently on the counter to remove any air bubbles.
Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is set and the edges are lightly browned.
Prep Time: 30 minutes | Cook Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 30 minutes
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