1 cup Champagne or other sparkling wine
2 cups chocolate Chex cereal coarsely ground
3 T brown sugar
3 T melted butter
1 cup sliced fresh strawberries
3 packages (8 ounces each) cream cheese, softened
1 ½ cups granulated sugar
1/2 cup sweetened condensed milk
2 tablespoons cornstarch
2 large eggs, lightly beaten
2 large egg yolks
20 fresh strawberries, hulled
1/3 cup milk chocolate chips
1 teaspoon shortening, divided
1/3 cup white baking chips
Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.
Preheat oven to 325 degrees. Pulse the Chex cereal in a food processor until fine flour like texture is achieved. Combine the mixture with the brown sugar and mix well. Add the melted butter and combine until all the ingredients are moistened (add additional butter if crumbs are too dry.
Firmly press onto bottom and sides of ungreased 9 inch spring form pan to about 1 1/2 inches high.
Arrange sliced strawberries on the crust.
In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of spring form pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.
Yield: 12 servings