Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes or until slightly golden. Allow it to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, avoiding lumps. Add the eggs one at a time, mixing thoroughly after each addition to incorporate air. Then blend in the vanilla extract.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake at 325°F (163°C) for about 60 minutes. The edges should be set while the center remains slightly wobbly.

Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. Transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight.

While the cheesecake chills, wash and thoroughly dry fresh strawberries. Melt your chosen chocolate in a microwave-safe bowl or using a double boiler until smooth. Dip each strawberry into the melted chocolate, allowing excess to drip off.

Prepare chocolate ganache by melting additional chocolate with heavy cream in equal parts. Stir until silky and smooth, then drizzle this over the chilled cheesecake.

Once chilled and ready, carefully arrange chocolate-covered strawberries on top of the cheesecake for a beautiful presentation. Slice and serve chilled.