1 cup chocolate
5 tablespoons butter or margarine, melted and divided
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate, divided
2 1/2 (1 ounce) squares white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided
Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased
9-inch springform pan. Bake at 350 degrees F for 8 minutes; cool.
In mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a
time. Add vanilla extract. Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate; stir into one portion of batter.
Melt 2 squares of white chocolate; stir into second portion. Stir strawberries
into remaining batter. Spread semisweet mixture evenly over crust. Carefully
spread with white chocolate mixture, then strawberry mixture. Bake at 425
degrees F for 10 minutes; reduce heat to 300 degrees F. Bake 50 to 55 minutes or
until center is nearly set. Remove from oven; immediately run a knife around
edge. Cool; remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon shortening;
cool for 2 minutes. Pour over cake. Melt remaining white chocolate and
shortening; drizzle over glaze. Refrigerate leftovers.
Yields 12 to 14 servings.