Neapolitan Cheesecake

1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted, divided
3 (8oz) pkg. cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
5 (1oz) squares semi-sweet chocolate, divided
2 1/2 (1oz) squares white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 tsp. shortening, divided

Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9” 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 semi-sweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into remaining batter. Spread semi-sweet mixture evenly over crust. Carefully spread with white 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 tsp. shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate.