Crust:
In bowl, combine wafers and butter. Press into bottom of buttered 9 inch (23 cm) springform pan.

Filling:
Preheat oven to 350 °F (180 °C). Melt chocolate in double boiler over low heat while stirring. Let stand for 5 minutes.

In large bowl, beat sugar with Canadian Cream cheese until smooth. Whisk in eggs one at a time. Whisk in gradually melted chocolate, sour cream and vanilla. Pour creamy mixture over crust.

Bake for 40 to 45 minutes. Remove from oven and turn oven off; immediately run knife around edge of cake pan to loosen. Return cake to oven and let cool completely before removing from pan.

Strawberry Topping:
Thaw strawberries and drain maximum juice. In bowl, whip together all 3 topping ingredients, until smooth. Spread evenly over cake. Garnish with grated chocolate and fresh strawberry slices. Serve.