Neapolitan Cheesecake

Directions

1. 1
   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.
2. 2
   Mix graham crumbs and butter; press 7-1/4 oz.
3. 3
   (210 g) onto bottom of each pan.
4. 4
   Beat cream cheese and sugar with mixer fitted with paddle attachment until well blended.
5. 5
   Add eggs, 1 at a time, beating on low speed after each just until blended.
6. 6
   Divide batter among 3 large bowls.
7. 7
   Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
8. 8
   Pour 1 lb.
9. 9
   3 oz.
10. 10
    (535 g) chocolate batter over each crust; freeze 5 min.
11. 11
    Pour 1 lb.
12. 12
    1-1/2 oz.
13. 13
    (495 g) vanilla batter over chocolate layer in each crust; freeze 5 min.
14. 14
    Top each cake with 1 lb.
15. 15
    9 oz.
16. 16
    (710 g) of the strawberry batter.
17. 17
    Bake in 350 degrees F standard oven 50 to 55 min.
18. 18
    or until centres are almost set.
19. 19
    Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim.
20. 20
    Refrigerate 4 hours.
21. 21
    Use vegetable peeler to make curls from white chocolate; sprinkle over cheesecakes just before serving