Shelly's Recipe

NEAPOLITAN CHEESECAKE

Category: Cheesecake

1 cup chocolate wafer crumbs (18 wafers)
3 tbsp butter, melted

Filling:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 eggs, lightly beaten
1 tsp vanilla extract
2 oz semi-sweet chocolate, melted and cooled
2 oz white baking chocolate, melted and cooled
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional

Topping:
3 oz semi-sweet chocolate, chopped
2 tbsp butter
2 tsp shortening, divided
1 oz white baking chocolate

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9 inch springform pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.

In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semi-sweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semi-sweet layer. Stir strawberries and a few drops of food coloring if desired into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.

Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325 for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.

For topping, melt semi-sweet chocolate, butter and 1 tsp shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.