Neapolitan Cheesecake

Leave it to Taste of Home to publish a great and different cheesecake. I had never seen a recipe for this and it sounds quite good. Will be the next cheesecake I make. The recipe has won several first place ribbons at fairs and is from a lady who lives in Canada.

1 cup chocolate wafer crumbs

5 tables butter, melted and divided

3 packages ( 8 oz ea) cream cheese, softened

3/4 cup sugar

3 large eggs

1 teas vanilla

5 squares (1 oz ea) semisweet chocolate, divided

2-1/2 (which will be equal to 2 1/2 oz) white baking chocolate, divided

1/3 cup mashed sweetened strawberries

2 teas shortening, divided

Combine crumbs, 3 tables melted butter; press onto the bottom of an ungreased 9″ spring form pan. Place pan on a baking sheet. Bake in a 350 degree  preheated oven for 8 minutes. Cool on a wire rack.

In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add vanilla. Divide into 3 portions, about 1 2/3 cup each.

Melt 2 squares semisweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into the 3rd portion. Spread semisweet mixture evenly over crust. Carefully spread with white chocolate batter, then the strawberry mixture on top of that. Place on a baking sheet. Bake in preheated 425 oven for 10 minutes; reduce heat to 300. Bake about 50 minutes or until center is nearly set. You want it to jiggle slightly. Remove from the oven; immediately run a knife around the edge. Cool then remove from pan.

Melt remaining semisweet chocolate, remaining butter and 1 teas shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and rest of shortening; drizzle over the chocolate glaze. Cool in fridge at least 4-6 hours.

Serves: 12-14

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