Chocolate Covered Strawberry Cheesecake

Chocolate Cookie Crust

• 2 rows Oreo Cookies Crushed
• 1 stick butter

Strawberry Sauce

• 1 pound frozen strawberries
• ½ cup sugar
• ½ cup water
• 1 tablespoon cornstarch
• 1 tablespoon water

Cheesecake

• 20 ounces cream cheese softened
• ¾ cup sugar
• ¼ tsp salt
• 3 eggs
• 1 yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• ⅓ cup heavy cream
• 2 cups Strawberry Sauce
• ⅓ cup flour
• pink food dye

Chocolate Topping

• 4 ounces chocolate dark or milk
• ½ cup heavy cream

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1. Preheat the oven to 325°F

Chocolate Cookie Crust

1. Crush the Oreo cookies. Melt the butter, and mix in with the cookies. Press the cookie mixture into a 9" springform pan. Don't press it in too hard though! Gently pat it into place along the bottom and a little up the side of the pan.

Strawberry Sauce

1. Place the frozen strawberries, sugar, and ½ cup of water into a saucepan. Heat on medium until it comes to a boil. Turn down the heat and let it simmer for about 5 minutes.
2. Mix the cornstarch and rest of water together to make a "slurry". Stir this into the strawberry mixture.
3. Use an immersion blender or regular blender to puree the mixture until it is smooth.
4. Set aside to cool down.

Cheesecake

1. Combine the cream cheese, salt and sugar into a mixing bowl. Mix until very smooth.
2. Add the eggs one at a time, allowing it to mix completely. Then add the yolk.
3. Add the heavy cream and the flavorings. Mix on LOW speed.
4. Add the strawberry sauce and flour. Mix on LOW until combined. Add a couple drops of pink food dye (don't have to, just gives it a better color).
5. Pour the cheesecake batter on top of your crust. Place the cheesecake in a water bath, and bake in the oven for about an hour and a half.
6. When it is done baking, take out of the water bath and place onto a cooling rack. Let it cool completely.

Chocolate Topping

1. Heat the heavy cream until it boils. Pour over the chocolate. Let it sit for a minute, then stir until it is smooth.
2. Pour on top of the cheesecake, and allow some to drip over the sides.
3. Store in the fridge until ready to serve!

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