Black and White Cheesecake with Strawberry Coulis

~Black and White Cheesecake with Strawberry Coulis~

Ingredients:
Crust:
-50mL margarine, melted
-250mL chocolate cookie crumbs

Filling: 
-1/2 a navel orange
-20mL cornstarch
-125mL sour cream
-15mL vanilla
-125mL white sugar
-2 packages cream cheese, softened
-2 large eggs

Strawberry Coulis:
-500mL strawberries, frozen and unsweetened
-60mL white sugar
-orange juice from your half orange

Method:
For the crust:
1. Position rack to the center of the oven. Preheat oven to 350°F or 180°C.
2. Remove the sides of a spring form pan and cover the bottom sides with foil.
3. Use a pastry brush and margarine to cover sides.
4. In a medium bowl, stir together the crust ingredients until combined.
5. Press into the bottom of the pan. Bake for 15 minutes.
6. Cool on wire rack.

Procedure for filling:
1. Set oven temperature to 325°F or 160°C.
2. Zest one half orange. Careful, do not to include the bitter white pith.
3. In a medium bowl blend with an electric mixer the cream cheese.
4. In a smaller bowl, combine white sugar, cornstarch and zest.
5. Add sugar mixture, sour cream and vanilla.
6. Mix together until just blended.
7. Break eggs into a custard cup and beat with a fork.
8. Add to batter and mix for one minute or until very smooth.
9. Pour carefully into the spring form pan.
10. Bake 60 minutes or until the sides are puffy and the center quivers.
11. Cool for another 20 minutes. Use a knife to loosen sides and remove from pan.
12. Cool completely and then refrigerate.

Procedure for Strawberry Coulis:
1. In a saucepan mix the sugar and the berries.
2. Cook over a medium heat - about 10 minutes. Do not let mixture boil.
3. Mash the berries and then strain through your colander.
4. Discard pulp and refrigerate. Sauce may be thin but it will thicken when chilled.

Procedure for decoration:
-125mL chocolate chips
1. Using a double-boiler, melt chocolate chips.
2. Using a paint brush (one that is only used for chocolate) paint the back of several leaves.
3. Refrigerate and then pull off of the chocolate leaves.

To serve:
Slice the cake into pieces. Put each slice on a plate. Decorate each slice with a leaf. Drizzle the coulis around the base of each slice.