Chocolate Strawberry Cheesecake


48 Graham cracker squares, ground into crumbs
1/2 cup Sugar
1 cup Butter; melted
4 tsp Grand Marnier
1 tsp Cinnamon
1 qt Strawberries, fresh -stemmed
1/2 cup Sugar, confectioners
4 tsp Grand Marnier
2 tsp Cornstarch
2 tsp Water
24 oz Cream cheese; softened
3 Eggs
3/4 cup Sugar
1 1/2 cup Sour cream
4 1/2 tsp Flour
1 1/2 tsp Vanilla
3 tsp Grand Marnier
2 oz Chocolate, unsweetened
1 tsp Butter
1 cup Sugar, confectioners; sifted
3 tsp Water
1/2 cup Whipped cream; chilled
2 tsp Sugar, confectioners
1 tsp 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 tsp 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 confec- tioners 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.

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