Servings:ten to twelve.
这件芝士蛋糕的每一口都可以两倍的草莓（馅料和馅料）和巧克力（外壳和ganache）。
在一个中等大小的碗中，将巧克力晶圆面包屑和3汤匙搅拌在一起。砂糖。混合融化的黄油，直到面包屑均匀湿润并稍微块团。将混合物转移到9英寸的弹簧锅中，然后将其均匀地按在锅的侧面，并在锅的侧面约2英寸（要按住塑料包裹或平底尺寸杯）。烘烤直到面包壳变香，略微变暗，9至12分钟。让锅在架子上冷却。将烤箱温度降低至300°F。
在装有桨叶附件的立式搅拌机中，打成奶油奶酪，草莓泥，面粉和中等速度的少许奶油，经常刮下碗的侧面和桨，直到非常光滑，蓬松，大约5分钟。确保奶酪没有团块。加入1-1/4杯砂糖，然后继续跳动直至充分混合并光滑。
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
在一个小碗中，融化3盎司。切碎的巧克力和黄油。加入玉米糖浆并搅拌直至光滑。取消弹簧并取下弹簧锅的侧面，并在芝士蛋糕的底部外壳下方运行一个长而薄的金属刮刀。小心地将蛋糕滑到平板上。将巧克力甘纳斯倒在芝士蛋糕上，然后均匀散布。
Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
提前提示
要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，被发现，直到顶部冷又坚固。然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。
在周末做到这一点 - 家庭和客人喜欢它！请警告8小时的冷静时间（如果您像我一样，并且在开始制作之前没有阅读完整的食谱）。我用巧克力饼干代替了巧克力晶片，以进行便利。我一定会再做一次。可口的！
I have made this cake twice, and will be baking a third tomorrow. It is a very solid recipe, but I made a few adjustments the second time around which, in my opinion, made the cake even better. First, I strained the strawberry puree through a fine seive so that the cake had a perfectly smooth texture without the crunch of strawberry seeds (aside from the few on the topping). Second, I used a different ganache recipe which gets firm enough to keep from running, but not rock hard like the one in this recipe, so that the cake can be cut without it smashing or having to use a real hot knife to get through the ganache. Melt 4 oz semisweet chocolate in double boiler, then whisk in 1/2 cup heavy cream until smooth. Pour onto chilled cake immediately and use spatula to smooth out surface. I applied the strawberry slices immediately after spreading the ganache so that the ganache was still soft enough to conform to the fruit before firming up(preventing the fruit from sliding off of the cake if you have to travel with it, as it did the first time I made this...and I worked so hard on fanning out those strawberries just right). I also made a strawberry glaze to top the fruit off with in order to keep it looking fresh...just a simple combo of strawberry puree, a little sugar to taste, and a little diluted cornstarch simmered in a sauce pan a few minutes then cooled.
Great recipe, it's a new family favorite!
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