• 1 box strawberry cake mix

• Ingredients listed on the cake mix box (usually:

• 3 eggs

• ½ cup (120 ml) vegetable oil

• 1 cup (240 ml) water)

Add-ins:

• 1½ cups fresh or frozen strawberries, chopped

Cream Cheese Layer:

• 225 g cream cheese (at room temperature)

• ½ cup (115 g) unsalted butter (melted)

• 3 cups powdered sugar

• 1 tsp vanilla extract

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

2 tbsp sugar

For the Cheesecake:

24 oz (675 g) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

2 tbsp all-purpose flour

For the Pastry Cream Layer:

2 cups whole milk

½ cup sugar

4 large egg yolks

¼ cup cornstarch

2 tbsp unsalted butter

1 tsp vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tbsp butter

Make the Crust:
Preheat oven to 325°F (160°C).
Mix graham crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake 10 minutes, then let cool.
Make the Cheesecake:
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in sour cream, vanilla, and flour.
Pour over crust. Bake 55–65 minutes in a water bath until edges are set but center slightly jiggles. Cool completely, then chill 4 hours.
Prepare Pastry Cream:
Heat milk and half the sugar in a saucepan.
In a bowl, whisk egg yolks, remaining sugar, and cornstarch. Slowly temper with hot milk, then return to saucepan.
Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla.
Spread over cooled cheesecake. Chill until set.
Make Ganache:
Heat cream until simmering. Pour over chocolate and butter. Stir until smooth.
Let cool slightly, then