Neapolitan Cheesecake


Submitted By: Shirley L. Revis

Ingredients

  • 1 cup chocolate wafer crumbs
  • 5 tablespoons butter, melted and divided
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 (1-ounce) squares semisweet chocolate, divided
  • 2 1/2 (21/2-ounce) squares white baking chocolate, divided
  • 1/3 cup mashed sweetened strawberries
  • 2 teaspoons shortening, divided

    • Instructions


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