NY Style Cheesecake with Chocolate Strawberry Drizzle

Preheat oven to 375 degrees.

Butter the bottom of a 9” spring-form pan. Combine graham cracker crumbs, butter and 1 1/2 tbsp sugar in a mixing bowl. Press into the bottom of the pan. Bake for 8 minutes, or until golden. Cool completely then butter the sides of the pan.

Lower the oven temperature to 350 degrees.

Combine cream cheese, sugar, zests, and vanilla in a mixing bowl until light and creamy. Add flour, then eggs and yolks one at a time. Add the sour cream, vanilla and bourbon and mix until well combined.

Pour the mixture into the spring-form pan on top of the crust. Wrap the bottom of the pan with foil and place the pan in a water bath. Bake for 90 minutes (you may want to start checking it around the 60 minute mark to assure you aren’t browning the cake).

Cool completely.

In a medium saucepan, combine strawberry preserves and water. Heat over medium-low heat, stirring constantly, until well combined. Turn to low heat and let reduce, until slightly thickened.

Meanwhile, in another medium saucepan melt the chocolate chips and shortening together. Add the cocoa powder and stir until well combined and completely melted.

When both sauces are ready drizzle the chocolate sauce over the cheesecake so it just goes over the edges. Next drizzle the strawberry sauce over the cheesecake as well. Chill overnight then serve.