Neapolitan Cheesecake

What You Need Make It 1-1/4 cups Honey Maid Graham Crumbs 1/4 cup butter, melted 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 cup sugar 4 eggs 2 oz. Baker's Semi-Sweet Chocolate, melted 1 Tbsp. vanilla 1 cup frozen strawberries, thawed, drained and mashed 2 oz. Baker's White Chocolate

Heat oven to 350°F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls. Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion. Pour chocolate batter over crust; freeze 5 min. Cover with vanilla batter; freeze 5 min. Top with strawberry batter. Bake 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.

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