Neapolitan cheesecake

Yield: 10 Servings

Measure Ingredient
1 Chocolate crumb crust
10 ounces Frozen strawberries*
½ cup Semi sweet chocolate chips
3 packs Cream cheese (8oz ea)**
1½ cup Sugar
3 Eggs
⅓ cup Dairy sour cream
3 tablespoons All-purpose flour PLUS
1 teaspoon All-purpose flour
½ teaspoon Vanilla extract
¼ teaspoon Salt
¼ teaspoon 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 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 1 ⅓ 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 ½ cups vanill wafers crumbs (about 45 wafers), ½ cup powdered sugar and ¼ cup cocoa; blend in ⅓ cup melted butter or margarine. Press mixture onto bottom of 9" springform pan. Bake 8 minutes.

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