This is adapted from The Canadian Living Cookbook. I made it gluten-free. It was delicious and despite its good looks, really easy to make.
1-1/2 cups ground pecans
1 cup gluten-free gingersnaps, crushed to crumbs (or other plain cookie)
1/4 cup granulated sugar
1/4 cup melted butter
3 oz. (90g) semisweet chocolate
1-1/2 lbs (750g) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
2 tsp vanilla
2 cups strawberries
3 oz or more semisweet chocolate
For the crust, in a small bowl, stir together pecans, crushed gingersnaps, sugar and butter. Pour into a well greased 10" (25cm) springform pan. With fingers or the bottom of a glass, press into the bottom of the pan. Set aside.
For the filling, melt chocolate in the microwave or over simmering water. Let cool slightly and set aside. In a large mixing bowl, beat cream cheese at the lowest speed until smooth.Gradually beat in sugar. Add eggs one at a time, mixing well after each one. Stir in sour cream, vanilla and salt. Transfer 1-1/2 cups of the batter to a small bowl. Fold in the cooled, melted chocolate.
Starting with the light coloured batter, alternately layer large spoonfuls of the two batters over the crust. Using a table knife, cut down through the batter and swirl into large spirals. Be careful not to hit the crust and DO NOT OVERMIX. A very light touch is needed here or the contrast will be lost.
Bake in a 325F oven for 40 minutes or until firm around the edge but still shiny and soft in the middle. Remove from oven, and immediately run a knife around the edge to prevent cracking as it cools. Let cool completely on a rack. Refrigerate at least 4 hours. Remove sides of pan.
Wash and dry the strawberries. (Make sure they're completely dry or the chocolate won't stick.) Dip each one in melted chocolate and place around the edge of the cheesecake.. The smaller the berry, the smaller each slice will be because everyone wants a strawberry with their piece.