This easy recipe is thick, creamy, and filled with the light, sweet flavor of champagne in every bite!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
First, reduce the champagne and set aside or refrigerate to room temperature. Then, combine the crust ingredients in a small bowl.
Press the mixture into the springform pan and bake for 10 minutes. Then cover the outsides of the pan with foil.
Beat cream cheese, sugar, flour, sour cream, and vanilla in a large bowl on low speed until smooth.
Add the cooled champagne reduction and mix on low speed until well combined and smooth.
Add the eggs one at a time, mixing slowly to combine after each addition.
Pour the cheesecake batter into the crust and place the pan inside a water bath. Then bake.
Turn the oven off and allow cheesecake to finish cooking. Then remove from oven and let cool to room temperature before refrigerating.
In a saucepan, whisk cornstarch, sugar, salt, champagne, cream, and butter together. Let it boil for one minute.
Remove from heat, spread evenly over the top of the cheesecake, and refrigerate to cool.
Whip powdered sugar, whipped cream, and vanilla extract until stiff peaks form, then pipe around cheesecake's outer edge.
Decorate with sprinkles, if desired. Then slice and serve.