Neapolitan cheesecake

Yield: 10 Servings

Ingredients:

1 Chocolate crumb crust
10 oz Frozen strawberries*
1/2 c Semi sweet chocolate chips
3 pk Cream cheese (8oz ea)**
1 1/2 c Sugar
3 Eggs
1/3 c Dairy sour cream
3 tb All-purpose flour PLUS
1 ts All-purpose flour
1/2 ts Vanilla extract
1/4 ts Salt
1/4 ts Red food color optional * strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to
400F. In blender or food processor puree strawberries to yield 1/2

Instructions:

cup; set aside. In small microwave-safe bowl place chocolate chips. Microwave at High 1 1/2 minutes; stir. If necessary microwave at HIgh an additional 15 seconds at a time stirring after each heating just until chips are melted when stirred; set aside. In large mixer bowl beat cream cheese with sugar until smooth. Blend in eggs sour cream flour vanilla and salt; beat until smooth. In separate bowl stir together 1 1/3 cups batter and remaining 1 tsp. flour with strawberries; add food color if desired. Pour strawberry batter into crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter smoothing surface. Bake 10 minutes. Reduce oven temperature to 350F; continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate serveral hours or overnight; remove rim of pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven to 350F. In small bowl stir together 1 1/2 cups vanill wafers crumbs (about 45 wafers) 1/2 cup powdered sugar and 1/4 cup cocoa; blend in 1/3 cup melted butter or margarine. Press mixture onto bottom of 9" springform pan. Bake 8 minutes.