Neapolitan Cheesecake

1 1/4 c. chocolate wafer or graham cracker crumbs

1/4 c. butter, softened

3 8-oz. pkgs. cream cheese, softened

3/4 c. sugar

1 1/2 tsp. vanilla

3 eggs

1/3 c. strawberry preserves

6 drops red food coloring

3/4 c. white chocolate chips, melted

3/4 c. semisweet chocolate chips, melted

Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray. Combine crumbs and butter in a medium bowl. Press into bottom of prepared pan and bake for 9 minutes. Cool.

Beat cream cheese, sugar, and vanilla together in a large bowl. Add eggs and beat until well blended. Divide batter evenly among 3 medium bowls.

Stir preserves and food coloring into the first bowl, white chocolate into the second, and semisweet chocolate into the third. Spread semisweet chocolate mixture over the crust, followed by the strawberry mixture, and then the white chocolate mixture.

Bake 1 hour or until center is almost set. Cool completely on a wire rack. Refrigerate at least 3 hours.

Carefully run a knife around the edge of the pan to loosen cheesecake. Remove side of pan. Serve immediately.