Preparation:

Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add bourbon and vanilla extract. Add eggs, one at a time, beating until mixture is smooth.

Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch between the edges of the pans). Add enough hot water to come halfway up side of springform pan. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set Remove pan from water bath; transfer to wire rack and cool completely. Meanwhile, make topping.

Topping Ingredients:

• 8 oz semisweet chocolate squares
• 1/2 cup half-and-half

Preparation:

Combine chocolate and cream in a medium saucepan. Cook, stirring over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Refrigerate until set Remove springform ring.