Neapolitan Cheesecake

From kraftcanada.com, a delicious cheesecake recipe that reminds me of my favourite childhood ice cream - my sister and I always saved our favourite flavour for last! I made a 7" cheesecake using about 60% of the recipe written below. Prep time does not include the 4 hours to refrigerate prior to serving.

• Ready In: 1 hr 40 mins
• Serves: 16

Ingredients

• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup butter, melted
• 4 (250 g) packages cream cheese, softened
• 1  cup sugar
• 4  eggs
• 2  semi-sweet chocolate baking squares, melted
• 1  tablespoon vanilla
• 1  cup frozen strawberries, thawed, drained and mashed
• 2  white chocolate baking squares

Directions

1. Preheat oven to 350°F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
6. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
7. Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
8. Bake 50 to 55 minute or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool completely before removing rim.
10. Refrigerate at least 4 hours.
11. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.