- 1 1/4 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup chocolate sprinkles
- 3 packages (8oz) of cream cheese, softened
- 3/4 cup sugar
- 3 whole eggs
- 2 teaspoons pure vanilla extract
- 3 ounces semisweet chocolate, melted & cooled (see **note**)
- 1/2 teaspoon cinnamon
- 3 ounces white chocolate, melted and cooled (see **note**)
- 1/2 cup strawberries, crushed
- 3 drops red food coloring
Coat an 8 or 9 inch spring form pan with cooking spray or butter.
In a bowl thoroughly combine cookie crumbs, sprinkles and melted butter. Press cookie mixture into the bottom of the spring form pan and approx. 1 1/2 inch up the sides. Place in the freezer to cool.
In a mixing bowl, with paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the eggs one at a time until fully incorporated, stopping in between to scrap down the sides. Add the vanilla extract.
Divide the batter into thirds. Incorporating one third into the prepared melted semisweet chocolate, one third into the melted white chocolate and one third into the crushed strawberries. Add three drops of red food coloring to the strawberry mixture and blend well .
Pour the semisweet chocolate batter over the prepared crust and place in the refrigerator to cool for approx. 5 minutes or until slightly firm. Pour the white chocolate batter over the semisweet chocolate batter and place back in the refrigerator to cool fro approx. 5 minutes or until firm. Pour the strawberry batter over the white chocolate batter and smooth the top.
Bake at 350 degrees for approx. 45 to 55 minutes, just until the top is lightly golden brown and the center has a slight jiggle. Let cool on a wire rack for approx. 2 hours. Cover and refrigerate for at least 6 hours to overnight. Serve and enjoy!