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1
Preheat oven to 350 degrees and spray a 9- inch spring form cake pan with cooking spray.
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2
Mix together the graham cracker crumbs, sugar and butter until completely combined. Press firmly and evenly into the bottom of the prepared cake pan.
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3
In the bowl of a stand mixer using the paddle attachment, or with electric beaters, cream together the cream cheese and sugar until light and fluffy.
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4
Add the eggs one at at a time until completely incorporated. Scrape the sides of the bowl, add the vanilla.
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5
Divide the mixture equally, amongst three bowls.
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6
Stir the mashed strawberry jam in to one bowl of cheesecake mixture. Stir melted semi sweet chocolate in to another bowl of the mixture. Leave the third bowl plain.
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7
Pour the plain cake mixture over the prepared graham crust, follow with the strawberry mixture and finally the chocolate. Using the handle of a wooden spoon, swirl the mixture to make a marbled pattern.
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8
Bake the cheesecake 50 to 55 minutes or until the centre is just set. Let cool completely before refrigerating 3 hours to overnight. Run a knife around the edges to release the cake and remove the side of the pan.
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9
Garnish with melted white chocolate drizzle, dark chocolate drizzle, fresh strawberries and edible flowers for an extra touch.
