Neapolitan Cheesecake

Crust
1 1/4 cups chocolate sandwich cookie crumbs (from about 15 cookies)
1/4 cup unsalted butter, melted

Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3 eggs
2 teaspoons vanilla
2 ounces semisweet chocolate, melted and cooled
2 ounces white chocolate, melted and cooled
1/2 cup fresh strawberries, mashed

Preheat oven to 350 degrees.

Crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of 9-inch ungreased cheesecake pan or 9-inch greased springform pan and freeze.

Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla.

Divide batter into three equal portions. Mix the melted semisweet chocolate into one-third of batter. Mix the white chocolate into another third. Stir strawberries into remaining third.

Spread dark chocolate batter over crust. Refrigerate about 5 minutes to firm. Spread white chocolate batter carefully over dark chocolate layer, covering it completely. Refrigerate 5 minutes. Spread strawberry portion over white chocolate layer. Bake for 45-55 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool for 2 hours. Refrigerate at least 6 hours.

Serve cold, topped with whipped cream and/or chocolate syrup, if desired.

Makes 10 to 12 servings.