Preheat oven to 350.
Melt butter and combine with graham cracker crumbs in a bowl. Stir to coat all crumbs. Press firmly into springform pan, slightly going up the sides as well, to form a crust. Set aside.
Beat cream cheese and sugar until smooth. Add eggs (whole & yolk), one at a time, beating in between each one. Add cream, flour and vanilla and blend until smooth and all ingredients are incorporated well. Pour mixture over crust in springform pan.
Place springform pan on a baking sheet and bake 40 minutes.
After 40 minutes, reduce heat to 325 and bake an additional 40 minutes.
Remove cheesecake from oven.
Stir together sour cream and sugar. Spread mixture over top of cheesecake.
Return cheesecake to oven and bake an additional 10 minutes.
Allow cheesecake to cool completely before placing in the refrigerator. Keep refrigerated overnight (or for about 8 hours).
After cheesecake is set, remove outer ring from springform pan.
Arrange strawberry slices on top of cheesecake, starting on the outer edges, with points facing out. Continue creating rings of strawberry slices, moving inward, slightly overlapping each with the ring before.
Place morsels in a microwave safe bowl and cook 30 seconds. Stir. Repeat in 20 second intervals until chocolate is melted and smooth.
Drizzle melted chocolate over strawberries.
Place in refrigerator for 10 minutes to help chocolate set.