In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are fully coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer, about 1/4 inch thick. Set the crust aside while you prepare the filling.

In a large mixing bowl, blend the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes with an electric mixer. Add in the eggs one at a time, mixing until just combined, then incorporate the sour cream. The mixture should be smooth and fluffy; avoid overmixing.

Pour the cream cheese filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, until the center is set but slightly jiggly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.

After cooling, remove the cheesecake and refrigerate it for at least 4 hours, preferably overnight. Cover it loosely with plastic wrap.

While the cheesecake chills, wash and dry fresh strawberries. Melt your chocolate in 30-second intervals until smooth. Dip each strawberry into the melted chocolate and place them on a parchment-lined tray to cool.

Once the cheesecake has chilled, carefully remove it from the springform pan. Arrange the chocolate-covered strawberries on top and drizzle any remaining chocolate over them before slicing and serving.