Seven Layer Cheesecake

SEVEN LAYER CHEESECAKE

STRAWBERRY FILLING:
  2 1/2 c. chopped strawberries
  1/2 c. sugar
  2 1/2 tbsp. cornstarch
COOKIE CRUST:
  2 (5 1/2 oz.) pkgs. Pepperidge Farm shortbread cookies
  3 tbsp. unsalted butter, melted
  2 tbsp. water
  1 tsp. vanilla
  2 oz. bitter-sweet or semi-sweet chocolate, melted
CHEESECAKE BATTER:
  4 (8 oz.) pkgs. cream cheese, room temperature
  1 1/2 c. sugar
  4 lg. eggs, beaten to blend at room temperature
  2 tsp. vanilla
  Squeeze of a lemon (optional)
SOUR CREAM TOPPING:
  1 1/2 c. sour cream
  3 tsp. sugar
  1 tsp. vanilla
  1 oz. bitter-sweet or semi-sweet chocolate, melted

Strawberry Filling: Bring all ingredients to boil, stirring
constantly, crushing berries with back of spoon. Pour in
bowl and cool.

Crust: Position rack in lowest 1/3 of oven and preheat to
350 degrees. Butter 9 inch spring-form pan with 2 1/2
inches sides. Blend cookies in processor about 3 minutes.
With machine running, add butter, water, and vanilla
through feed tube until mixture adheres to side of work
bowl. Press into bottom and sides (1 3/4 inch up) of pan.
Refrigerate 15 minutes. Bake crust 10 minutes. Transfer pan
to rack and cool. Reduce oven to 325 degrees.

Pour melted chocolate into bottom of crust. Spread with back
of spoon. Chill 10 minutes until firm.

Cheesecake Batter: Using electric beaters, beat cream cheese
in large bowl until smooth. Gradually add sugar and beat
until fluffy. Add eggs and vanilla; beat until smooth.
Ladle half of filling into crust. Place cake on baking
sheet. Bake about 35 minutes (barely set). Cool 20 minutes.
Leave oven on.

Gently ladle remaining cheesecake batter over strawberry
layer, beginning at outer edge (filling will be higher than
crust sides). Bake until edges are set, about 50 minutes.
Prepare Topping: Mix sour cream, sugar, and vanilla.

Cool cake 5 minutes. Spoon on topping. Bake 10 minutes.
Transfer cake to rack. Run knife around edge. Refrigerate
overnight.

Melt chocolate and drizzle attractively over cake.