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1
Strawberry Filling: Bring all ingredients to boil, stirring constantly, crushing berries with back of spoon.
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2
Pour in bowl and cold.
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3
Crust: Position rack in lowest 1/3 of oven and preheat to 350 degrees.
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4
Butter 9 inch spring-form pan with 2 1/2 inches sides.
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5
Blend cookies in processor about 3 min.
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6
With machine running, add in butter, water, and vanilla through feed tube till mix adheres to side of work bowl.
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7
Press into bottom and sides (1 3/4 inch up) of pan.
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8
Chill 15 min.
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9
Bake crust 10 min.
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10
Transfer pan to rack and cold.
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11
Reduce oven to 325 degrees.
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12
Pour melted chocolate into bottom of crust.
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13
Spread with back of spoon.
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14
Refrigerate10 min till hard.
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15
Cheesecake Batter: Using electric beaters, beat cream cheese in large bowl till smooth.
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16
Gradually add in sugar and beat till fluffy.
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17
Add in Large eggs and vanilla; beat till smooth.
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18
Ladle half of filling into crust.
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19
Place cake on baking sheet.
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20
Bake about 35 min (barely set).
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21
Cold 20 min.
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22
Leave oven on.
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23
Gently ladle remaining cheesecake batter over strawberry layer, beginning at outer edge (filling will be higher than crust sides).
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24
Bake till edges are set, about 50 min.
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25
Prepare Topping: Mix lowfat sour cream, sugar, and vanilla.
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26
Cold cake 5 min.
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27
Spoon on topping.
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28
Bake 10 min.
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29
Transfer cake to rack.
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30
Run knife around edge.
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31
Chill overnight.
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32
Heat chocolate and drizzle attractively over cake.
