Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan to form an even crust.
4. Bake for 10 minutes and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add sour cream and vanilla extract, mixing until fully combined.
3. Beat in eggs one at a time at low speed to prevent overmixing.
4. Toss chopped strawberries with cornstarch, then gently fold them into the batter.
5. Pour the filling over the prepared crust, smoothing the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil and place it in a water bath (a large roasting pan filled with hot water).
2. Bake for 50–60 minutes, or until the center is slightly jiggly but set.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
4. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Dip in Chocolate

1. Melt chocolate chips and coconut oil in a microwave or double boiler, stirring until smooth.
2. Let the chocolate cool slightly before dipping.
3. Cut the chilled cheesecake into even slices.
4. Dip each slice into the melted chocolate, letting the excess drip off.
5. Place the slices on parchment paper and refrigerate until the chocolate sets.