Mix sugar and cornstarch: In a small bowl, whisk 1 cup sugar and 3 Tbsp cornstarch to prevent clumping.
Beat cream cheese: In a large mixing bowl, beat 3 packages of cream cheese and sugar/cornstarch mixture on low until smooth. Scrape the bowl as needed.
Add eggs: Mix in 4 eggs one at a time on low speed. Scrape the bowl as needed.
Add sour cream and vanilla: Mix in 1/2 cup sour cream and 1 tsp vanilla extract until just combined.
Add melted chocolate and Nutella: Mix the melted chocolate chips and Nutella into the cream cheese mixture on low until combined.
Add strawberries: Fold sliced strawberries into the batter.
Step 3: Bake the Cheesecake
Bake: Double-check oven temperature is at 300°F (150°C). Bake cheesecake for 12 minutes.
Lower temperature: Without opening the oven, reduce temperature to 225°F (110°C). Bake for an additional 115 minutes.
Step 4: Cool the Cheesecake Gradually
Cool in the oven: Turn off the oven and let the cheesecake sit for 1 hour without opening the door.
Crack door open: Use a wooden spoon to prop the door open and cool for another hour.
Room temperature cooling: Let the cheesecake cool on the counter for 2 hours. Refrigerate overnight.
Step 5: Garnish and Serve
Release from the pan: Remove cheesecake from the fridge and release it from the springform pan.
Drizzle Nutella: Warm Nutella and drizzle over the top. Add fresh strawberries, whipped cream, and chocolate shavings for garnish.
Serve: Use a sharp, warm knife to cut clean slices, wiping the knife between cuts.
Tips for the Best Cheesecake:
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