Neapolitan Cheesecake

This rich, creamy cheesecake has two wonderful chocolate layers: semisweet and white. An additional strawberry layer really puts it over the top.

—Sherri Regalbuto, Carp, ON

PREP: 35 MIN. • BAKE: 70 MIN. + CHILLING • MAKES: 14 SERVINGS

• 1 cup chocolate wafer crumbs (18 wafers)
• 3 Tbsp. butter, melted

FILLING

• 3 pkg. (8 oz. each) cream cheese, softened
• ¾ cup sugar
• ¼ cup heavy whipping cream
• 3 large eggs, room temperature, lightly beaten
• 1 tsp. vanilla extract
• 2 oz. semisweet chocolate, melted and cooled
• 2 oz. white baking chocolate, melted and cooled
• ⅓ cup mashed frozen sweetened sliced strawberries, well-drained
• Red liquid food coloring, optional

TOPPING

• 3 oz. semisweet chocolate, chopped
• 2 Tbsp. butter
• 2 tsp. shortening, divided
• 1 oz. white baking chocolate

1. 1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
2. 2. In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place the pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
3. 3. Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove the springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.
4. 4. For topping, melt semisweet chocolate, butter and 1 tsp. shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over the cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.

1 SLICE: 265 cal., 18g fat (10g sat. fat), 82mg chol., 157mg sod., 25g carb. (18g sugars, 1g fiber), 4g pro.