Ingredients: |
Ingredients: 1 c chocolate wafer crumbs (18 wafers)
3 Tbsp butter, melted
Filling:
3 (8 oz each) packages cream cheese
¾ c sugar
¼ c heavy whipping cream
3 large eggs, room temperature, lightly beaten
1 tsp vanilla extract
2 oz semisweet chocolate, melted and cooled
2 oz white baking chocolate, melted and cooled
⅓ c mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional
Topping:
3 oz semisweet chocolate, chopped
2 Tbsp butter
2 tsp shortening, divided
1 oz white baking chocolate
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Directions: |
Directions:In a small bowl, combine wafer crumbs and butter. Press into bottom of ungreased 9" springform pan. Place pan in baking sheet. Bake at 350º for 10 minutes. Cool on a wire rack. Reduce heat to 325º. In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir in strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Plan pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325º for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of the pan to loosen. Cool for an hour longer. Refrigerate overnight. For topping: melt semisweet chocolate, butter and 1tsp shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers. |
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