Saturday, July 30, 2011
Source: Taste of Home
1 cup chocolate wafer crumbs (I used crushed Oreos)
3 Tbs. butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 eggs, lightly beaten
1 tsp. vanilla extract
1/3 cup semisweet chocolate chips, melted and cooled
1/3 cup white baking chocolate chips, melted with 1 tsp. shortening
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional
1/2 cup semisweet chocolate chips
2 Tbs. butter
2 tsp. shortening, divided
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of an ungreased 9-inch springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack and reduce oven 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 18 in. square). Securely wrap foil around pan.
Place springform pan in a large baking pan (I used a large pizza pan, but you could also use a cookie sheet). Fill larger pan with hot water to a depth of 1 inch. 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. Refrigerate until chocolate is firm. Refrigerate leftovers. Makes 12-14 servings. Enjoy!
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