Neapolitan Cheesecake

• 1-1/4 qt. graham crumbs
• 1 cup butter, melted
• Philadelphia Brick Cream Cheese, softened
• 1 qt. sugar
• 16 each eggs
• 8 squares semi-sweet baking chocolate
• 1/4 cup vanilla
• 1 qt. frozen strawberries, thawed, drained and mashed
• 8 squares white chocolate

1. Cover bottom of each of 4 (9-inch) springform pans (or bottom of 1 pan for trial recipe) with parchment circle, then line each rim with parchment collar.
2. Mix graham crumbs and butter; press 7-1/4 oz.
3. (210 g) onto bottom of each pan.
4. Beat cream cheese and sugar with mixer fitted with paddle attachment until well blended.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Divide batter among 3 large bowls.
7. Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
8. Pour 1 lb.
9. 3 oz.
10. (535 g) chocolate batter over each crust; freeze 5 min.
11. Pour 1 lb.
12. 1-1/2 oz.
13. (495 g) vanilla batter over chocolate layer in each crust; freeze 5 min.
14. Top each cake with 1 lb.
15. 9 oz.
16. (710 g) of the strawberry batter.
17. Bake in 350 degrees F standard oven 50 to 55 min.
18. or until centres are almost set.
19. Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim.
20. Refrigerate 4 hours.
21. Use vegetable peeler to make curls from white chocolate; sprinkle over cheesecakes just before serving

graham crumbs, butter, cream cheese, sugar, eggs, chocolate, vanilla, frozen strawberries, chocolate

Taken from www.kraftrecipes.com/recipes/neapolitan-cheesecake-118114.aspx (may not work)