Preheat oven to 350 degrees F
Using a stand mixer or hand held mixer place the cream cheese in the bowl and whip until smooth.
Add in the sugar and cornstarch and mix on low for about 2 minutes
Scrape the insides out of the vanilla bean and place into the mixture.
Mix in the eggs on at a time and then blend in the heavy cream and sour cream.
Once mixed stop, do not over mix!
Place the cheesecake in a springform pan with the crust of your choice (we use graham cracker) and cover the bottom with an aluminum foil barrier so you can place it into a shallow pan containing boiling water. This will ensure you have a moist cheesecake and the aluminum foil prevents the water from getting in.
Bake for 50-60 minutes, until the cheesecake barely jiggles.
Cool on a wire rack for about an hour and then cover with saran and place in the refrigerator overnight.
Top with Strawberries and drizzle some melted chocolate over top.