Chocolate Strawberry Cheesecake

Crust: Combine graham cracker crumbs, sugar, butter, liqueur and cinnamon. Mix well and press onto bottom and sides of a greased 10" springform pan. Chill.

Strawberry Layer: Puree strawberries, confectioners sugar and 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 eggs, sugar, sour cream, flour, vanilla and 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 350 degrees F for 70 to 75 minutes, or until the cake no longer shakes in the center. Turn off oven, leave door ajar and allow the cake to remain inside for one 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 butter in a double boiler. Add confectioners sugar and 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 whipped cream, confectioners sugar and 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.