Neapolitan Cheesecake Recipe is a vanilla and strawberry cheesecake on top of a brownie shortbread crust and finished off with a creamy chocolate ganache.

Ingredients

1 cup chocolate wafer crumbs 18 wafers

3 tablespoons butter, melted

FOR FILLING:

1 teaspoon vanilla extract

1/4 cup heavy whipping cream

3/4 cup sugar

2 ounces semisweet chocolate, melted and cooled

2 ounces white baking chocolate, melted and cooled

3 eggs, lightly beaten

3 packages (8 ounces each) cream cheese, softened

1/3 cup mashed frozen sweetened sliced strawberries, well-drained

Red liquid food coloring, optional

FOR TOPPING:

1 ounce white baking chocolate

2 tablespoons butter

2 teaspoons shortening, divided

3 ounces semisweet chocolate, chopped

MEthod:

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet.

Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

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 strawberries and a few drops of food coloring if desired into remaining portion. Spread over white chocolate layer.

Place pan on a double thickness of heavy-duty foil (about 16 in. 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 325° 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 pan to loosen; cool for 1 hour longer.

Refrigerate overnight. For topping, melt semisweet chocolate, butter and 1 teaspoon 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. Yield: 12-14 servings.