Neapolitan Cheesecake

Directions

• strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400℉ (200℃). In blender or food processor purée strawberries to yield ½ cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1½ 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 1⅓ cups batter and remaining 1 teaspoon 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 350℉ (180℃) F, 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 several hours or overnight; remove rim of pan. Cover; refrigerate leftovers.