This is a delicious and beautiful cheese cake that I have made many times from a Hershey's cook book that I own. I haven't made this pie in awhile so The picture is borrowed from the Hershey's web site.
Prepare the crust by combining all the above dry crust ingredients together and mix with the melted butter until crumbly and press into the bottom of a 9" spring form pan ; bake for 8 minutes ; remove from the oven and set aside.
Increase the oven temp. to 400°.
In a larger mixing bowl beat the cream cheese with the sugar until creamy ; Blend in the eggs , sour cream , vanilla extract , 3 Tbs.flour and salt ; Beat until smooth.
For the bottom layer : In a blender or food processor puree' strawberries to yield 1/2 cup of puree'. In a small mixing bowl add 1-1/2 cup of the above batter and the remaining 1 teaspoon flour , mix until smooth ; add food coloring if you want a reddish color. Pour into the chocolate cookie crust and smooth out evenly.
For the middle layer : Carefully pour 2 cups of the vanilla batter on top of the strawberry layer and smooth out the layer.
For the top layer : Melt the chocolate chips in the microwave for 1-1/2 min. stir and heat for 15 sec. intervals at a time just until they are all melted when stirred , stirring each time. Add to the remaining batter and carefully pour onto the vanilla layer , smoothing out the layer.
Bake for 10 minutes @ 400° and than lower temp. to 350° and continue to bake for 55-60 minutes, or until the center is almost set.
Remove the cheese cake from the oven to a cooling rack and let cool for 30 minutes. Take a butter knife and loosen the cheese cake from the sides. Refrigerate until ready to serve , atleast a few hrs. or over night. Remove the spring form side before you serve.