Very Cherry Cheesecake-Chocolate No-Bake Bars | Baking with Dorie

TO MAKE THE GANACHE: Rinse a small saucepan with cold water, but don't dry it (this helps prevent the cream from scorching). Pour in the cream and, working over medium heat, bring it just to a boil. Turn off the heat and add the chocolate to the pan. Wait for 30 seconds and then, working with a small flexible spatula and starting in the center of the pan, stir the chocolate and cream together. Keep stirring in ever-widening concentric circles until you have a thick, smooth mixture. Piece by piece, blend in the butter.

Pour the ganache into the crust, leaving it with the spatula. Slide the crust into the refrigerator or freezer while you make the cheesecake layer.

TO MAKE THE CHEESECAKE: Put the white chocolate in a small microwave-safe bowl, set the machine to 50% power and work in short spurts, stirring the chocolate often and gently, to melt it. You can also do this in a heat-proof bowl set over a pan of simmering water (don't let the water touch the bowl).

Working in a large bowl with a flexible spatula, beat the cream cheese and sugar together until smooth and creamy. Stir in the vanilla, followed by the melted white chocolate and sour cream or ricotta. Beat until the mixture is fully blended.

Whip the cream to firm peaks with a mixer or by hand, then fold into the cheesecake mixture.

TO ASSEMBLE THE PIE (OR BAR): Remove the crust from the refrigerator or freezer. Arrange the halved strawberries cut side down over the chilled ganache. You may or may not use all the berries, but you want to be generous and to keep the berries in a single layer--they'll look prettier when you cut the pie. Cover the berries with the cheesecake mixture.

TO FINISH THE PIE (OR BAR): If you like, decorate the top of the pie with strawberries--they can be sliced, halved or left whole. Finish the pie with a shower of shaved chocolate, if you like.

Serve now, or refrigerate the pie until needed. It's best after it spends a little time in the fridge.

TO MAKE THE GRAHAM CRACKER CRUST: Put all the ingredients in a large bowl and stir until the crumbs are thoroughly moistened with butter. Press the crumbs over the bottom and up the sides of the pan. Pop it into the freezer while you preheat the oven. Put the pie pan in a 350°F oven and bake the crust for 10 minutes.