Ingredients
1 cup champagne or other sparkling wine2 cups chocolate graham cracker crumbs (about 14 whole crackers)2 cups sugar, divided1/2 cup butter, melted1 cup sliced fresh strawberries3 packages (8 ounces each) cream cheese, softened1/2 cup sweetened condensed milk2 tablespoons cornstarch2 large eggs, lightly beaten2 large egg yolksTOPPING:20 fresh strawberries, hulled1/3 cup milk chocolate chips1 teaspoon shortening, divided1/3 cup white baking chips1 cup heavy whipping cream1/4 cup confectioners’ sugar
Preparation
Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.
In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom.
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Serve cheesecake with whipped cream.
