Crazily Chocolate Covered Strawberry Cheesecake Recipe

Only a chocolate covered strawberry cheesecake recipe could possibly be better than a chocolate covered strawberry. Try this yourself and see!

Chocolate Strawberry Cheesecake Recipe
* 48 graham cracker squares -- ground
* 1/2 cup sugar
* 1 cup butter -- melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries -- stemmed
* 1/2 cup confectioners' sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese -- softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners' sugar -- sifted
* 3 tablespoons water
* 1/2 cup whipped cream -- chilled
* 2 tablespoons confectioners' sugar
* 1 tablespoon Grand Marnier

Crust:
Combine graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon. Mix well and press onto bottom and sides of a greased 10" springform pan. Chill.

Strawberry Layer:
Puree strawberries, confectioners sugar and four tablespoons of liqueur in a blender and place in top of a double boiler. Add cornstarch and water. Cook until thickened, stirring constantly. Cool to room temperature and set aside.

Cheesecake:
Cut cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur. Blend just until smooth. Pour not quite half the cheesecake mixture into crust. Carefully spoon strawberry layer over cheesecake, covering entirely, but not overlapping crust.

Carefully pour rest of batter over strawberry layer.

Bake on cookie sheet at 350 degrees for 70 to 75 minutes, or until the cake no longer shakes in the center. Turn off oven, leave door ajar and allow the cake to remain inside for one hour.

Leave cake in pan, cover with plastic wrap and refrigerate overnight. The following day, remove cake from pan and set aside.

Chocolate Glaze: Melt chocolate and one teaspoon of butter in a double boiler. Add one cup of confectioners sugar and three tablespoons of water and mix well. Beat with wire whisk until smooth. While chocolate is still warm, spoon evenly over top of cheesecake and chill cake until glaze hardens.

Whipped Cream: Place 1/2 cup whipped cream, two tablespoons of confectioners sugar and one tablespoon of liqueur in a chilled bowl. With chilled beaters, whip until stiff.

Spoon into pastry bag with small rosette tip and decorate cheesecake. Serve cake with whole fresh strawberries.

Baked Chocolate Custard:

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

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