This elegant cheesecake pairs the classic creamy richness of cheesecake with a subtle sparkle from Champagne — a dessert that’s both celebratory and refined. A chocolate‑graham crust provides a crunchy base beneath a smooth, bubbly cheesecake filling, and the ensemble is finished with fresh strawberries, milk and white chocolate drizzles, and a dollop of whipped cream. It’s ideal for festive dinners, holiday feasts, or any special gathering where dessert should impress. 

Ingredients

• 1 cup Champagne or other sparkling wine
• 2 cups chocolate graham cracker crumbs (about 14 whole crackers)
• 2 cups sugar, divided
• 1/2 cup butter, melted
• 1 cup sliced fresh strawberries
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 2 tablespoons cornstarch
• 2 eggs, lightly beaten
• 2 egg yolks

Topping:

• 20 fresh strawberries, hulled
• 1/3 cup milk chocolate chips
• 1 teaspoon shortening, divided
• 1/3 cup white baking chips
• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar

Preparation

1. Reduce the Champagne: Pour Champagne into a small saucepan and bring to a boil. Cook until reduced to about 1/4 cup, about 8 minutes. Remove from heat and let cool.
2. Make the Crust: In a bowl, combine the chocolate graham crumbs, 1/2 cup sugar, and melted butter.
3. Press the mixture firmly onto the bottom and 1 1/2″ up the sides of a greased 9‑inch springform pan. Arrange the sliced strawberries over the crust.
4. Cheesecake Filling: In a large bowl, beat the cream cheese with remaining sugar until smooth.
5. Add the sweetened condensed milk, cornstarch, and reduced Champagne; beat until combined.
6. Mix in the eggs and egg yolks just until blended.
7. Pour the filling over the strawberries and crust.
8. Bake & Chill: Place the pan on a baking sheet and bake in a preheated 325°F oven for about 55–60 minutes, until the center is nearly set.
9. Cool on a wire rack 10 minutes, then cool 1 hour longer. Cover and refrigerate overnight.
10. Prepare the Topping: Wash and dry the whole strawberries.
11. Microwave the milk chocolate chips with 1/2 teaspoon shortening until melted and smooth.
12. Repeat with white baking chips and remaining shortening.
13. Whip the Cream: In a bowl, beat the heavy cream and confectioners’ sugar until soft peaks form.
14. Assemble & Serve: Remove the cheesecake from the springform pan.
15. Arrange the whole strawberries on top.
16. Drizzle first with milk chocolate, then with white chocolate.
17. Serve with a dollop of whipped cream on each slice.

Cook’s Notes

   •   For best texture and flavor, chill the cheesecake at least 8 hours (overnight is ideal).
   •   Use good‑quality Champagne or sparkling wine — its flavor will come through in the cheesecake.