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1
Preheat oven to 350F (175C).
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2
Combine ingredients for crust and spread across the bottom and about 1 inch up the sides of a 9 inch springform pan.
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3
Cream together (for filling) the cream cheese, salt, flour, and sugar on medium for 2 minutes.
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4
Beat in the eggs, 1 at a time, for about 30 seconds each.
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5
Beat in the whipping cream, vanilla extract, and lemon zest for another minute.
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6
Pour into the crust and place in the preheated oven for 15 minutes, then without taking the cake out, lower the oven temperature to 250F (120C) and leave in another 60-90 minutes until the center is just a little wet looking and still wobbles when you shake it.
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7
Run a butterknife around the edge of the pan to keep the cheesecake from cracking while it cools.
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8
Let it cool on the counter for about 30 minutes, then put it in the fridge for at least 2 hours.
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9
At this point, the cheesecake is done and very delicious as is, but the following steps give it its name.
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10
melt the milk chocolate in a double boiler and dip about 1 pound (~20) strawberries to make chocolate covered strawberries.
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11
Put on either wax or parchment paper and leave them in the fridge for about 30 minutes to harden.
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12
Braise 1/3 cup heavy cream, and pour it over 1.5 cups of chocolate chips.
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13
This makes a ganache.
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14
Pour it over the cooled cheesecake and let it settle down the edges without any coaxing.
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15
Cut remaining strawberries into thirds and put them into a saucepan with the cornstarch water and sugar and bring to a boil on medium heat and keep it at that heat for 10 minutes, stirring occasionally.
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16
Keep Warm
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17
Put your chocolate covered strawberries along the edge of the cheesecake and pour your warm strawberry sauce into the middle of the chocolate covered strawberries.
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18
If you want, add a few whole strawberries on top as a little more adornment
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19
ENJOY.
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20
Anyone who tastes this will instantly fall in love with you.
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21
Anonymously feed it to your relatives.
