Neapolitan Cheesecake

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photo by:kraft

time

prep:

1 min

total:

1 min

servings

total:

4 cakes or 64 servings, 1/16 cheesecake (115 g) each

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what you need

1-1/4

qt. Christie Graham Crumbs

cup butter, melted

Philadelphia Brick Cream Cheese, softened

qt. sugar

each eggs

squares semi-sweet baking chocolate

1/4

cup vanilla

qt. frozen strawberries, thawed, drained and mashed

squares white chocolate

Make It

COVER bottom of each of 4 (9-inch) springform pans (or bottom of 1 pan for trial recipe) with parchment circle, then line each rim with parchment collar.

MIX graham crumbs and butter; press 7-1/4 oz. (210 g) onto bottom of each pan.

BEAT cream cheese and sugar with mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Divide batter among 3 large bowls. Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.

POUR 1 lb. 3 oz. (535 g) chocolate batter over each crust; freeze 5 min. Pour 1 lb. 1-1/2 oz. (495 g) vanilla batter over chocolate layer in each crust; freeze 5 min. Top each cake with 1 lb. 9 oz. (710 g) of the strawberry batter.

BAKE in 350ºF standard oven 50 to 55 min. or until centres are almost set. Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate; sprinkle over cheesecakes just before serving