Ingredients
1 cup chocolate wafer crumbs (18 wafers)3 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/4 cup heavy whipping cream3 large eggs, room temperature, lightly beaten1 teaspoon vanilla extract2 ounces semisweet chocolate, melted and cooled2 ounces white baking chocolate, melted and cooled1/3 cup mashed frozen sweetened sliced strawberries, well-drainedRed liquid food coloring, optionalTOPPING:3 ounces semisweet chocolate, chopped2 tablespoons butter2 teaspoons shortening, divided1 ounce white baking chocolate
Preparation
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, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place springform pan in a large baking pan. Fill larger pan with 1 in. hot water. Bake at 325° until center is just set, 70-75 minutes. 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 with remaining 1 teaspoon shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.
