Neopolitan Cheesecake

From Jill Westra
 
1c chocolate wafer crumbs
5T butter (melted, divided)
3 pkg cream cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
5 squares (1 ounce each) semi-sweet chocolate divided
2-1/2 squares (2-1/2 ounces) white baking chocolate squares divided
1/3 cup mashes sweetened strawberries
2 tsp shortening divided
 
Combine crumbs and 3 T butter, press into bottom of ungreased spring form pan. Bake at 350 deg for 8 minutes; cool.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time. Add vanilla. Divide into three equal portions, about 1-2/3 cup each. Melt 2 squares semi sweet chocolate; stir into one portion of the batter.  Melt 2 squares of white chocolate; stir into second portion.  Stir strawberries into remaining batter.  Spread semi-sweet evenly over the crust. Carefully spread with the white chocolate mixture, then the strawberry mixture.  Bake at 425 deg for 10 minutes; reduce heat to 300 deg.  Bake 50-55 minutes, or until center is nearly set.  Remove from oven; immediately run a knife around the edge. Col; remove from pan.  Melt the remaining semisweet chocolate, remaining butter and 1 tsp shortening; cool for 2 minutes. Pour over cake.  Melt remaining white chocolate and shortening; drizzle over chocolate glaze. Refrigerate overnight. Yield 12-14 servings