-
1
Heat oven to 350F.
-
2
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
-
3
Beat cream cheese and sugar in large bowl with mixer until well blended.
-
4
Add eggs, 1 at a time, mixing on low speed after each just until blended.
-
5
Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
-
6
Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
-
7
Pour chocolate batter over crust; freeze 5 min.
-
8
Cover with vanilla batter; freeze 5 min.
-
9
Top with strawberry batter.
-
10
Bake 50 to 55 min.
-
11
or until centre is almost set.
-
12
Run knife around rim of pan to loosen cake; cool completely before removing rim.
-
13
Refrigerate 4 hours.
-
14
Use vegetable peeler to make curls from white chocolate.
-
15
Use to garnish cheesecake just before serving.
