Preheat your oven to 325°F (163°C).

In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes until it's lightly golden. Let it cool.

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract, then one by one, beat in the eggs—mixing well after each addition. Finally, fold in the sour cream.

Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake cool gradually.

Once the cheesecake is completely cool, refrigerate for at least four hours or overnight.

Melt the chocolate chips and coconut oil together in a microwave-safe bowl. Stir every 30 seconds until smooth, then dip the sliced strawberries into the chocolate and let them cool on a parchment-lined tray.

Remove the cheesecake from the springform pan and top with the chocolate-covered strawberries. Optional: whip the heavy cream with powdered sugar and vanilla, then drizzle it over each slice.