Neapolitan Cheesecake I
1-1/4 cups chocolate wafer or graham cracker crumbs
1/4 cup (4 tbs.) butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1-1/2 teaspoons pure vanilla extract
3 large eggs
1/3 cup strawberry preserves
6 drops red food coloring
3/4 cup white chocolate chips, melted
3/4 cup semisweet chocolate chips, melted
Preheat oven to 350ºF. Spray 9-in. springform pan with nonstick cooking spray.
In medium bowl, combine crumbs and butter; press into bottom of prepared springform pan. Bake 9 minutes; cool.
In large bowl with electric mixer at medium speed, beat cream cheese, sugar and vanilla for 2 minutes until well blended. Add eggs; beat until blended.
Divide batter equally into 3 medium bowls. Stir preserves food coloring into 1, white chocolate chips into 2nd, semisweet chocolate chips into 3rd. Spread semisweet chocolate mixture over crust. Repeat with preserves mixture, then white chocolate mixture.
Bake 1 hour until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hrs. Carefully run knife around edge of pan to loosen. Remove side of pan. Serve immediately. Refrigerate any leftovers.