Chocolate-Dipped Strawberry Cheesecake

Ingredients:

• 1 package (450 g) of dry chocolate cake mix (+ all necessary additional ingredients)
• 2 containers of long-stemmed strawberries, 450g each
• 0.5 cup granulated sugar
• 1 package (220 g) of cream cheese at room temperature
• 3.5 cups heavy cream
• 2 bags of 7 g. powdered gelatin
• 110 g semi-sweet chocolate, chopped
• 1 tbsp unsalted butter
• Special equipment: a springform pan with a diameter of 22 cm, a potato masher and a pastry spatula

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray. Line the pan with parchment paper and set aside. Cut a 10-by-5-inch strip of parchment paper.
2. Cheesecake:
   
   Mix the chocolate cake batter and bake the cake in the prepared pan according to package directions. Let cool completely on a wire rack, about 1 hour. Open the pan lock, loosen the ring, and insert a strip of parchment paper around the cake, about 2 inches above the top of the cake. Close the pan lock.
3. Meanwhile, chop enough strawberries to make 2 cups. Toss with sugar in a medium bowl and let sit until slightly softened, about 5 minutes. Mash the strawberries with a potato masher until they form a paste (the mixture should be almost smooth with a few chunks of berries).
4. In a large bowl, beat the cream cheese with 2 cups heavy cream with a mixer on medium speed until stiff peaks form, 4 to 5 minutes.
5. Pour 0.5 cups of cream into a small saucepan and bring to a boil. Then add the gelatin, stirring constantly until completely dissolved, 2-3 minutes.
6. Stir the cream cheese mixture into the strawberry mixture until smooth. Stir the cream cheese mixture into the strawberry-gelatin mixture until fully incorporated. Spoon the mixture over the cake and smooth the surface with an offset spatula. Refrigerate the cheesecake to set for 2 hours or overnight.
7. Ganache:
   
   Place the chocolate in a medium heatproof bowl. Combine the butter and the remaining 1 cup of cream in a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it sit for 5 minutes. Stir until smooth.
8. Dip each remaining strawberry halfway into the chocolate, swirling it to allow any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and let harden for about 30 minutes. Set the remaining chocolate aside.
9. Open the pan lock and remove the ring and parchment. Transfer the cake to a serving platter or cake stand. Microwave the remaining ganache until it becomes pourable. Pour the ganache around the edge of the cake and smooth it down the sides with a spatula. Arrange the chocolate-covered strawberries along the edge, stems facing inward. Let sit until the chocolate sets, about 15 minutes.