Remove the Sara Lee Classic Cheesecake from the wrapper and set on a cooling rack inside of a baking dish. Set aside.

Place the heavy cream in a small saucepan over medium heat. Stir occasionally until the cream starts to steam but do not let it boil! Remove from heat and add the semi-sweet chocolate. Allow to sit in the cream for 3 minutes.

Stir the chocolate and cream together until the chocolate is completely incorporated into the cream. Stir in the corn syrup. Allow to cool for 10-15 minutes or until it has thickened but is still pourable.

Place the chocolate candy melts in a microwave safe dish and heat for 30 seconds. Stir and then return to the microwave heating in 30 second intervals until completely melted.

Dip the strawberries into the chocolate then place on a piece of parchment paper to harden.

Pour the chocolate ganache over top of the cheesecake using a spatula to spread it over the top and allowing it to drip over the sides (the baking pan will catch the mess).

Arrange the chocolate covered strawberries on top. Serve immediately or place in the refrigerator for up to 8 hours before serving.