4 Inch Strawberry Chocolate Cheesecake Recipe

Ingredients for 4 Inch Strawberry Chocolate Cheesecake

• Chocolate Sandwich Style Cookies
• ¼ cup (½ stick) unsalted butter, melted
• 8 ounces cream cheese, softened
• 2 ½ teaspoons granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs
• Vanilla Extract
• Unsweetened Cocoa
• 2 tablespoons strawberry schnapps
• Strawberries
• Whipped Topping
• Strawberry

How to Make 4 Inch Strawberry Chocolate Cheesecake

1. **Crust:** In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until crumbs are moistened. Press firmly into the bottom of a 4-inch springform pan.
2. **Filling (Cream Cheese Base):** In a large bowl, beat together 8 ounces of cream cheese (softened), 2 ½ teaspoons granulated sugar, and 1 tablespoon cornstarch until smooth and creamy.
3. **Add Wet Ingredients:** Beat in 2 large eggs, one at a time, ensuring the mixture is well combined after each addition. Stir in 1 teaspoon vanilla extract.
4. **Chocolate Swirl:** Remove ⅓ of the cream cheese mixture and set aside. To the reserved mixture, stir in 2 tablespoons unsweetened cocoa powder and ½ teaspoon granulated sugar until well combined.
5. **Strawberry Swirl:** In a separate bowl, gently fold 2 tablespoons of strawberry schnapps into the remaining cream cheese mixture. Add ½ cup sliced fresh strawberries and gently fold to incorporate.
6. **Layer the Cheesecake:** Pour half of the strawberry mixture into the prepared crust. Top with half of the chocolate mixture. Repeat with the remaining strawberry and chocolate mixtures.
7. **Marbling:** Using a knife, gently swirl the mixtures together to create a marbled effect. Do not overmix.
8. **Bake:** Bake in a preheated oven at 325°F (163°C) for 10 minutes. Reduce the oven temperature to 225°F (107°C) and bake for an additional 40-50 minutes, or until the center is just set and no longer jiggly. The center may still look slightly wet.
9. **Rest in Oven:** Turn off the oven and let the cheesecake rest in the oven with the door slightly ajar for 20 minutes.
10. **Chill:** Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen. Let cool completely on a wire rack. Refrigerate uncovered overnight to allow the cheesecake to fully set.
11. **Topping:** Before serving, top with your favorite whipped topping (approximately 4 ounces) and a few chocolate-covered strawberries.