Neapolitan Cheesecake II
  • Servings: 12 - 14
  • 1 cup chocolate wafer crumbs
  • 5 tablespoons butter or margarine, melted, divided
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 5 sq. (1 oz. each) semisweet chocolate, divided
  • 2-1/2 sq. (1 oz. each) white baking chocolate, divided
  • 1/3 cup mashed sweetened strawberries; (frozen ok)
  • 2 teaspoons shortening, divided
  1. Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350ºF for 8 minutes then cool.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla. Divide into three portions, about 1-2/3 cups each.
  3. Melt 2 squares of semisweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into remaining batter. Spread semisweet mixture over crust.
  4. Carefully spread white chocolate mixture; then strawberry mixture.
  5. Bake at 425ºF for 10 minutes; reduce heat to 300ºF. Bake 50-55 minutes or until center is nearly set. (my oven required additional 10 minutes.) Remove from oven; immediately run a knife around edge. Cool; remove from pan.
  6. Melt remaining semisweet chocolate, remaining butter and 1 tsp. Of shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate leftovers.