I made this cheesecake for an Easter family gathering. As you can imagine, it was a big hit and not one bite leftover for me to enjoy later. It is a bit time consuming to make, but well worth it. Enjoy!
Combine crumbs and 3 tablespoons of melted butter.
Press crumb mixture into bottom of ungreased 9 inch springform pan. Bake at 350 degrees for 8 minutes. Set aside to cool.
Beat cream cheese and sugar until smooth with electric mixer. Add and beat in eggs one at a time. Fold in vanilla.
Divide cream cheese mixture into 3 equal portions, about 1 2/3 cups each.
Melt 2 oz. semi-sweet chocolate; stir into one portion of cream cheese mixture.
Melt 2 oz. white chocolate; stir into second portion of cream cheese mixture.
Stir sweetened strawberry mixture into last portion of cream cheese mixture.
Spread semi-sweet chocolate mixture evenly over cooled crust. Then, carefully spread white chocolate over semi-sweet chocolate mixture. And lastly, spread strawberry cream cheese mixture over white chocolate cream cheese mixture.
Place cheesecake into preheated 425 degree oven for 10 minutes; reduce heat to 300 degrees. Bake for 50-55 minutes or until center is nearly set.
Remove from oven and immediately run knife around edge. Cool completely and remove springform pan ring.
Just before serving, melt remaining semi-sweet chocolate with remaining butter and 1 teaspoon of shortening. Cool 2 minutes. Melt remaining white chocolate and 1 teaspoon of shortening. Cool. Drizzle over cheesecake.
Optional: Garnish with fresh strawberries around entire bottom edge of cheesecake.