Gluten free crust
3 cups chocolate koala crisp cereal (made by Nature's Path organic)
1 cup unsalted pecans
1/4 cup packed brown sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
Grind cereal in a food processor until fine and transfer to a medium sized bowl. Process the nuts in the food processor until fine, then add to bowl with the cereal. Add brown sugar to crumbs and blend well. Mix in melted butter and vanilla. Press crust into bottom and up the sides of a spring form pan.
Filling
16-ounce cream cheese, softened
1 cup sour cream
1 cup granulated sugar
2 tablespoons softened butter
2 teaspoon vanilla
2 tablespoon cornstarch
1 vanilla bean, split and seeded
Preheat oven to 350 degrees. Mix cream cheese, sour cream and sugar with an electric mixer on medium speed until sugar dissolves. Add butter, vanilla, cornstarch and vanilla bean seeds to mixture. (I was out of vanilla bean when I made this so just added a bit more vanilla extract.) Beat for two minutes or until smooth. Pour filling over crust and bake for 40 to 45 minutes, or until edges brown. Place spring form pan on cookie tray in oven to prevent melted butter from leaking onto bottom of oven.
Once the cake is out of the oven, let it cool to room temperature. Melt 1/4 cup semisweet chocolate chips in the microwave and drizzle over the cheesecake. (I ended up making a chocolate layer on top vs the drizzle) Slice fresh strawberries and fan out on top, along the edges. (Picture below)
Be sure to let the cake chill in the refrigerator for at least two hours prior to serving.
