Ingredients Jump to Instructions ↓

  1. 1 1/4 cups HONEY MAID Graham Cracker Crumbs

  2. 1/4 cup butter, melted

  3. 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

  4. 1 cup sugar

  5. 4 eggs

  6. 2 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted

  7. 1 tablespoon vanilla

  8. 1 cup frozen strawberries, thawed, drained and mashed

  9. 2 squares BAKER'S White Chocolate

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees 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 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter. Bake 50 to 55 minutes 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.


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