1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted and divided
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate, divided
2 1/2 (1 ounce) squares white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided
Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9-inch springform pan.
Bake at 350 degrees F for 8 minutes; cool.
In mixing bowl, beat cream cheese and sugar until smooth.
Beat in eggs, one at a time.
Add vanilla extract. Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate; stir into one portion of batter.
Melt 2 squares of white chocolate; stir into second portion.
Stir strawberries into remaining batter.
Spread semisweet mixture evenly over crust.
Carefully spread with white chocolate mixture, then strawberry mixture.
Bake at 425 degrees F for 10 minutes; reduce heat to 300 degrees F.
Bake for 50 to 55 minutes or until center is nearly set.
Remove from oven; immediately run a knife around edge. Cool; remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon shortening; cool for 2 minutes. Pour over cake.
Melt remaining white chocolate and shortening; drizzle over glaze.
Yield: 12 to 14 servings
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