This is from the Hershey's website...
~~~~~
Neapolitan Cheesecake
Skill Level:
Advanced
Ingredients
* CHOCOLATE CRUMB CRUST (recipe follows)
* 1 package (10 oz.) frozen strawberries, thawed and drained thoroughly
* 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips
* 3 packages (8 oz. each) cream cheese, softened
* 1-1/2 cups sugar
* 3 eggs
* 1/3 cup dairy sour cream
* 3 tablespoons plus 1 teaspoon all-purpose flour, divided
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1/4 teaspoon red food color (optional)
Directions
1. 1 Prepare CHOCOLATE CRUMB CRUST. Heat oven to 400°F. Puree
strawberries in blender container or food processor to yield 1/2 cup; set
aside.
2. 2 Place chocolate chips in small microwave-safe bowl. Microwave at
MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional
10 seconds at a time, stirring after each heating, just until chips are melted
when stirred; set aside.
3. 3 Beat cream cheese with sugar in large bowl until smooth and
creamy. Add eggs, sour cream, 3 tablespoons flour, vanilla and salt; beat until
smooth. In separate bowl, stir together 1-1/3 cups cheese mixture,
strawberries, remaining 1 teaspoon flour and food color, if desired. Pour
strawberry batter over prepared crust. Carefully spoon 2 cups vanilla batter
over strawberry batter; smooth surface. Stir melted chips into remaining
batter; carefully spoon over vanilla batter, smoothing surface.
4. 4 Bake 10 minutes. Reduce oven temperature to 350°F; continue baking
55 to 60 minutes or until center of cheesecake is almost set. Remove from oven
to wire rack. Cool 30 minutes. With knife, loosen cake from side of pan. Cool
completely; remove side of pan. Refrigerate several hours before serving.
Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla
wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar and 1/4 cup
HERSHEY'S Cocoa in medium bowl; stir in 1/3 cup melted butter or margarine.
Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool
slightly.
[Non-text portions of this message have been removed]
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