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.