- 1-1/4 cups Graham Crumbs
- 1/4 cupbutter, melted
- 4 pkg. (250 g each) Brick Cream Cheese, softened
- 1 cupsugar
- 4 eggs
- 2 squares Semi-Sweet Chocolate, melted
- 1 Tbsp.vanilla
- 1 cup frozen strawberries, thawed, drained and mashed
- 2 squares 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 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.
