Neapolitan Cheesecake

• 1 14 cups graham cracker crumbs
• 14 cup butter, melted
• 4 (250 g) packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 2 semi-sweet chocolate baking squares, melted
• 1 tablespoon vanilla
• 1 cup frozen strawberries, thawed, drained and mashed
• 2 white chocolate baking squares

1. Preheat oven to 350F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
6. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
7. Pour chocolate batter over crust; freeze 5 minutes.
8. Cover with vanilla batter; freeze 5 minutes.
9. Top with strawberry batter.
10. Bake 50 to 55 minute or until centre is almost set.
11. Run knife around rim of pan to loosen cake; cool completely before removing rim.
12. Refrigerate at least 4 hours.
13. Use vegetable peeler to make curls from white chocolate.
14. Use to garnish cheesecake just before serving.

graham cracker crumbs, butter, cream cheese, sugar, eggs, semisweet chocolate baking squares, vanilla, frozen strawberries, white chocolate baking squares

Taken from www.food.com/recipe/neapolitan-cheesecake-419073 (may not work)