STRAWBERRY TOPPING SAUCE RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
• Lower oven temperature to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
• Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
• Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.