Title: Neapolitan Cheesecake
Categories: Hershey's, Cheesecakes, Lauri
Yield: 10 Servings
1 Chocolate crumb crust
10 oz Frozen strawberries *
1/2 c Semi sweet chocolate chips
24 oz Cream cheese (3 pk) **
1 1/2 c Sugar
3 Eggs
1/3 c Dairy sour cream
3 tb All-purpose flour; +1 ts
1/2 ts Vanilla extract
1/4 ts Salt
1/4 ts Red food color (optional)
Chocolate Crumb Crust:
1 1/2 c Vanilla wafers crumbs (45 wafers)
1/2 c Powdered sugar
1/4 c Cocoa
1/3 c Butter; melted
* strawberries should be thawed and drained thoroughly
** cream cheese should be softened
Prepare Chocolate crumb crust. Heat oven to 400 F. In blender or
food processor puree strawberries to yield 1/2 c; set aside.
In small microwave-safe bowl, place chocolate chips. Microwave at
High 1 1/2 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 1/3 cups batter and remaining
1 ts 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 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 serveral hours or overnight;
remove rim of pan. Cover; refrigerate leftovers.
Chocolate crumb crust:
Heat oven to 350 F. In small bowl, stir together dry crust
ingredients. blend in melted butter. Press mixture onto bottom of
9" springform pan. Bake 8 minutes.
