Neapolitan Cheesecake

Source: Shar's Bosch Kitchen Center

Crust:
1 cup ground chocolate wafer crumbs
3 tablespoons butter, melted

Filling:
4 (8 ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons flour
5 eggs
1 teaspoon vanilla extract
1/4 cup whipping cream
3 ounces Peter's milk or dark chocolate
3 ounces Peter's white chocolate
1/2 cup sweetened strawberries, mashed or
    1/2 cup strawberry preserves

Crust: Mix well. Place a bake liner or a parchment paper circle in bottom of 9-inch spring-form pan. Pack crumb mixture in pan. Set aside.

Filling: Combine cream cheese, granulated sugar, flour, eggs, vanilla and whipping cream. Beat until smooth, approximately 1 to 2 minutes. Mix well. Divide batter into 3 equal portions.

Melt 3 ounces Peter's milk or dark chocolate; stir into one portion of batter. Spread this mixture on crumbs.

Melt 3 ounces Peter's white chocolate; stir into the second portion of batter. Carefully spread over milk/dark chocolate layer.

Stir 1/2 cup mashed sweetened strawberries or strawberry preserves into third portion of batter. Carefully spread over white chocolate layer.

Place a bake liner or a circle of parchment paper directly on cheesecake. Cover with foil and crimp edges to pan. Place a turkey lifter around spring-form pan; use to insert and remove pan from pressure cooker. (You may also make a lifter using a long piece of foil. Fold in half, lengthwise, and then fold again in thirds. Place under the pan and bring the two ends up together.)

Place trivet in pressure cooker with 1 1/2 cups of water; bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 50 minutes.

Allow pressure to drop on its own. Chill for 3 hours or overnight. Remove from pan.

Garnish with melted chocolate or fresh strawberries.