# What You'll Need:
→ Base
01 - 5.3 oz chocolate digestive biscuits or chocolate graham crackers, crushed
02 - 1.76 oz unsalted butter, melted
→ Cheesecake Filling
03 - 8.8 oz cream cheese, softened
04 - 2.8 oz powdered sugar
05 - 6.76 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract
→ Strawberry Layer
07 - 7 oz fresh strawberries, hulled and sliced
08 - 1 tablespoon sugar, optional for macerating
→ Chocolate Ganache
09 - 2.8 oz dark chocolate, chopped
10 - 2.7 fl oz heavy cream
→ Garnish
11 - 6 whole strawberries
12 - Dark chocolate shavings, optional
13 - Crushed pistachios, optional
# Directions:
01 - Combine crushed chocolate biscuits with melted butter in a bowl until evenly mixed. Distribute the mixture equally among six serving cups, pressing gently to create a compact base layer.
02 - Beat softened cream cheese and powdered sugar together until smooth. In a separate bowl, whip cold heavy cream with vanilla extract to soft peaks. Gently fold the whipped cream into the cheese mixture until fully incorporated and fluffy.
03 - Spoon or pipe the prepared cheesecake filling evenly over the biscuit bases in each cup, smoothing the tops to create an even layer.
04 - Toss sliced strawberries with 1 tablespoon sugar if desired and allow to macerate for 10 minutes. Distribute the macerated strawberries evenly over the cheesecake filling in each cup.
05 - Heat the heavy cream until it just begins to simmer. Pour the hot cream over chopped dark chocolate and let rest for 1 minute, then stir until the mixture becomes smooth and glossy. Allow to cool slightly before spooning a thin layer over the strawberries in each cup.
06 - Refrigerate the assembled cups for a minimum of 2 hours until the layers are completely set and chilled.
07 - Top each cup with a whole strawberry, dark chocolate shavings, and crushed pistachios if desired before serving.
