Neapolitan Cheesecake

Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.

springform pan.

Bake at 350 degrees for 8 minutes; Cool.

In a mixing bowl, beat the cream cheese and sugar until smooth.

Beat in eggs, one at a time.

Add vanilla.

Divide into three portions, about 1 2/3 cups each.

Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.

Melt 2 squares of white chocolate; stir into second portion.

Stir strawberries into the remaining batter.

Spread semisweet mixture evenly over crust.

Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.

Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.

Bake 50-55 minutes or until center is nearly set.

Remove from oven; immediately run a knife around edge.

Cool; remove from pan.

Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.

Pour over cake.

Melt remaining white chocolate and shortening then drizzle over glaze.

Refrigerate until cold before serving.