Chocolate Vanilla Swirl Cheesecake with Strawberry Sauce
- 2 cups chocolate wafer cookies (including filling), finely crushed
- 2 tablespoons dark brown sugar, loosely packed
- 3 tablespoons unsalted butter, melted
- 4 packages (8 ounces each), softened
- 1 cup white granulated sugar
- 1 teaspoon vanilla
- 2 teaspoons kirsch
- 1 cup sour cream
- 4 large eggs
- 8 ounces semisweet chocolate, melted and cooled
- 2 cups fresh strawberries, leaves and stems removed
- 1 teaspoon cornstarch
- ¼ cup water, divided
- ¼ cup white granulated sugar
- Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Set aside.
- Combine together cookie crumbs, dark brown sugar and melted butter. Pulse in a food processor until mixture resembles coarse crumbs. Press onto the bottom of prepared pan. Bake for 5 to 7 minutes in preheated oven. Remove pan from oven and allow to cool until needed.
- Beat cream cheese on low speed until smooth and creamy. Increase speed to medium. Beat in sugar until light and fluffy. Add vanilla and kirsch, beating until full incorporated. Add sour cream, beating continuously for another 2 to 3 minutes. Add eggs one by one, beating well after each.
- Divide cream cheese mixture into 3 equal portions. Add melted chocolate to 2/3 of batter. Pour chocolate mixture over pre-baked crust and smoothen.
- Drop plain cream cheese batter by spoonfuls over chocolate layer. Gently swirl using a thin knife to create a marbled effect.
- Bake for 40 to 45 minutes or until center is nearly set but still moist. Remove pan from oven and cool on a wire rack for 10 to 15 minutes. Run a thin knife along sides of pan to loosen. Allow cake to cool for another 50 to 60 minutes. Loosely cover top of pan with foil or plastic wrap. Chill cheesecake for at least 8 hours or overnight.
- Divide strawberries into two equal portions. Puree half of strawberries, and chop the other half.
- Dissolve cornstarch in 1 tablespoon water. Set aside.
- Combine sugar and remaining water in a saucepan set over medium heat. Cook until sugar is completely melted. Stir in pureed strawberries and allow to simmer until just short of boiling. Pass sauce through a fine wire sieve. Discard any pulps left on sieve. Return sauce to pan and add dissolved cornstarch. Heat through until thickened, about 1 to 2 minutes more. Just before turning the heat off, stir in chopped strawberries.
- Remove saucepan from heat and allow to cool completely.
- Remove foil or plastic covering cake. Remove pan sides and spoon strawberry sauce over cake top, allowing any excess to run down the sides of cake. Serve right away.
- You may also choose to cut cake and spoon sauce over individual slices.
- For variety, omit sauce and decorate cake top with whipped cream rosettes topped with halves of fresh strawberries. Drizzle with warm chocolate or caramel sauce, if desired.
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