Crustless Chocolate Cheesecake with Strawberries and Cream

Directions

1. Using 2 pieces of parchment paper, line a 9 or 10-inch (23 or 25 cm) springform pan with an overhang of about 2 inches (5 cm) all around. (Crumple the parchment paper for easier placement in the springform pan.) Preheat oven to 375°F (190°C).
2. Place chocolate in a heatproof bowl. Heat 1/2 cup (125 mL) of the cream until steaming and pour over chocolate. Add jam and whisk until smooth; set aside.
3. In a stand mixer or in a large bowl with a hand mixer, beat cream cheese until very smooth and soft, scraping sides as necessary. Gradually add sugar and beat until fluffy. Add eggs into mixture one at a time, beating well and scraping sides after each addition. Pour remaining cream and chocolate mixture into cream cheese mixture and beat slowly until very smooth, scraping down sides often.
4. Whisk cornstarch and cocoa powder together and beat into mixture until well combined. Pour batter into prepared pan and bake for about 55 minutes or until edges are puffed, top is set and centre is jiggly. Remove to a rack and let cool for at least 2 hours or until room temperature. Refrigerate until completely cold. (Overnight is best.)
5. To slice cleanly, dip a knife in hot water and wipe off between each cut. Cut cheesecake into wedges, and top with whipped cream and strawberries and serve.