The original recipe said to melt the chocolate chips in the microwave, but I found it was too hard to get the time/temp just right, so I melted them on the stove. Be careful because if you melt them at too high of a temperature or for too long, it becomes dry and crumbly. I took mine off of the heat while there were still a few small lumps of chocolate.
Cake
1 cup champagne or other sparkling wine
2 cups chocolate graham cracker crumbs (about 14 whole crackers)
2 cups sugar, divided
1/2 cup butter, melted
1 cup sliced fresh strawberries
3 - 8 oz packages cream cheese, softened
1/2 cup sweetened condensed milk
2 Tbsp cornstarch
2 eggs, lightly beaten
2 egg yolks
Topping
20 fresh strawberries, hulled
1/3 cup milk chocolate chips
1 tsp shortening, divided
1/3 cup white chocolate chips
Sauce
1 cup heavy whipping cream
1/4 cup confectioners' sugar
- In a small saucepan, bring champagne to a boil and cook until reduced to about 1/4 cup (about 8 minutes). Set aside and let cool.
- In medium bowl, combine cracker crumbs, 1/2 cup sugar, and butter.
- Press onto bottom and up the sides of a 9-inch springform pan. Spread sliced strawberries across the bottom and set aside.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in sweetened condensed milk, cornstarch, and champagne. Add eggs and yolks, beat on low speed until just combined.
- Pour mixture over strawberries and bake at 325 degrees for 55-60 minutes, until center is almost set.
- Cool on wire rack for 10 minutes then run knife around edge to loosen. Cool an additional hour at room temperature and refrigerate overnight.
- Remove sides of pan. Slice and arrange strawberries over top of cheesecake.
- Melt milk chocolate chips and 1/2 tsp shortening on medium-low heat in small saucepan. Drizzle over strawberries. Repeat with white chocolate chips.
- In small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form, serve with cheesecake.
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