Neapolitan Cheesecake

Creamy and rich, this cheesecake is a show stopper. It has three beautiful layers of cheesecake - strawberry, vanilla, and chocolate. It tastes heavenly and the flavors blend well together. Topped with a chocolate glaze it is really an indulgence that will receive many compliments - before and definitely after eating it! The recipe was printed in Taste of Home magazine and submitted by Sherri Regalbuto.

• Ready In: 1 hr 38 mins
• Serves: 14

Ingredients

• 1  cup  chocolate wafer crumbs
• 5  tablespoons butter or 5  tablespoons margarine, melted,divided
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 3  eggs
• 1  teaspoon vanilla extract
• 5  ounces  semisweet chocolate, divided
• 2 1⁄2 ounces white chocolate baking squares, divided
• 1⁄3 cup  mashed sweetened strawberry
• 2  teaspoons shortening, divided

Directions

1. Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
2. springform pan.
3. Bake at 350 degrees for 8 minutes; Cool.
4. In a mixing bowl, beat the cream cheese and sugar until smooth.
5. Beat in eggs, one at a time.
6. Add vanilla.
7. Divide into three portions, about 1 2/3 cups each.
8. Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.
9. Melt 2 squares of white chocolate; stir into second portion.
10. Stir strawberries into the remaining batter.
11. Spread semisweet mixture evenly over crust.
12. Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
13. Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
14. Bake 50-55 minutes or until center is nearly set.
15. Remove from oven; immediately run a knife around edge.
16. Cool; remove from pan.
17. Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
18. Pour over cake.
19. Melt remaining white chocolate and shortening then drizzle over glaze.
20. Refrigerate until cold before serving.