Neapolitan Cheesecake

Yield: 12 to 14 servings

Ingredients

• 1 cup chocolate wafer crumbs
• 5 tablespoons butter, melted and divided
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 5 (1 ounce) squares semisweet chocolate, divided
• 2 1/2 (1 ounce) squares white baking chocolate, divided
• 1/3 cup mashed sweetened strawberries
• 2 teaspoons shortening, divided

Instructions

1. Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9 inch springform pan.
2. Bake at 350 degrees F for 8 minutes; cool.
3. In mixing bowl, beat cream cheese and sugar until smooth.
4. Beat in eggs, one at a time.
5. Add vanilla extract. Divide into three portions, about 1 2/3 cups each.
6. Melt 2 squares semisweet chocolate; stir into one portion of batter.
7. Melt 2 squares of white chocolate; stir into second portion.
8. Stir strawberries into remaining batter.
9. Spread semisweet mixture evenly over crust.
10. Carefully spread with white chocolate mixture, then strawberry mixture.
11. Bake at 425 degrees F for 10 minutes; reduce heat to 300 degrees F.
12. Bake for 50 to 55 minutes or until center is nearly set.
13. Remove from oven; immediately run a knife around edge. Cool; remove from pan.
14. Melt remaining semisweet chocolate, remaining butter and 1 teaspoon shortening; cool for 2 minutes. Pour over cake.
15. Melt remaining white chocolate and shortening; drizzle over glaze.
16. Refrigerate leftovers.