Crust:
48 graham cracker squares, ground into crumbs
1/2 cup sugar
1 cup butter, melted
4 teaspoons Grand Marnier liqueur
1 teaspoon cinnamon
Strawberry Layer:
1 quart fresh strawberries; stemmed
1/2 cup confectioners sugar
4 tablespoons Grand Marnier liqueur
2 teaspoons cornstarch
2 tablespoons water
Cheesecake Layer:
24 ounces cream cheese, softened
3 eggs
3/4 cup sugar
1 1/2 cups sour cream
4 1/2 teaspoons flour
1 1/2 teaspoons vanilla
3 tablespoons Grand Mariner liqueur
Chocolate Glaze:
2 ounces unsweetened chocolate
1 teaspoon butter
1 cup confectioners sugar; sifted
3 tablespoons water
Whipped Cream:
1/2 cup whipped cream, chilled
2 teaspoon confectioners sugar
1 teaspoon Grand Marnier liqueur
Crust: Combine graham cracker crumbs, sugar, butter, 4 teaspoons liqueur and cinnamon, Mix well and press onto bottom and sides of a greased 10 inch springform pan. Chill.
Strawberry Layer: Puree strawberries, confectioners sugar and 4 tablespoons liqueur in a blender and place in top of a double boiler. Add cornstarch and water. Cook until thickened, stirring constantly. Cool to room temperature and set aside.
Cheesecake: Cut cream cheese into small pieces and place in food processor or blender with the 3 eggs, 3/4 cup sugar, 1 1/2 cups sour cream, 4 1/2 teaspoon flour, 1 1/2 teaspoon vanilla and 3 tablespoons liqueur. Blend just until smooth. Pour not quite half the cheesecake mixture into crust. Carefully spoon strawberry layer over cheesecake, covering entirely, but not overlapping crust. Carefully pour rest of batter over strawberry layer. Bake on cookie sheet at 350F for 1 hour and 10 to 15 minutes or until cake no longer shakes in center. Turn off oven, leave door ajar and allow the cake to remain inside for 1 hour. Leave cake in pan, cover with plastic wrap and refrigerate overnight. The following day, remove cake from pan and set aside.
Chocolate Glaze: Melt chocolate and 1 teaspoon butter in a double boiler. Add 1 cup confectioners sugar and 3 tablespoons water and Mix well. Beat with wire whisk until smooth. While chocolate is still warm, spoon evenly over top of cheesecake and chill cake until glaze hardens.
Whipped Cream: Place 1/2 cup whipped cream, 2 tablespoons confectioners sugar and 1 tablespoon liqueur in a chilled bowl. With chilled beaters, whip until stiff. Spoon into pastry bag with small rosette tip and decorate cheesecake. Serve cake with whole fresh strawberries. Serves 12.
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