Ingredients
200gr of  fresh, diced strawberries
2 tablespoons of sugar

 
  Walnut Crust
3 tablespoon walnuts
2 tablespoon soft unsalted butter
1 cup vanilla wafers
 
 
  Strawberry Cheesecake
336 grams of cream cheese, room temp
2/3 cup sugar
2 large eggs, room temp
1 tsp pure vanilla exract, or Vanilla bean
 
 
  Ganache Topping
56 grams chocolate, finely chopped
2 tablespoon Whiped cream

 
 
  Prepare The Strawberries
Place chopped strawberries in a small saucepan and add 2 tbsp sugar, at a simmer,
cook for a few minutes or until strawberries are soft. Strain in colander set aside. 

  Prepare the crust
Preheat oven to 160c - 220c
Pulverize walnuts, sugar, and vanilla wafers in food processor until crumbly.
Add butter and pulse to combine. Press into bottom of 4 ramekins or 4 removable bottom tart pans.

  Prepare the cheesecake
Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed,
using the whisk attachment. Add eggs, one at a time, scraping bowl and beating after each,
just until smooth. Add vanilla and beat until incorporated. Beat in drained strawberries.
Divide and pour the batter into crust of 4 pans. Place in water bath (hot water) in a larger,
oven proof tray or pan. Bake 1 hour and 15 minutes or until the cheesecake center is almost set.
Put them into the fridge for at least a few hours. Melt the chocolate with heavy cream and spread,
and cover the cheesecakes with that. Refrigerate until chocolate set. Enjoy