1 1/4cupschocolate sandwich cookie crumbsabout 13 sandwich cookies
1/4cupunsalted buttermelted
Filling
3 8-ozpackages cream cheese
3/4cupsugar
3eggs
2teaspoonsvanilla extract
2ozsemisweet chocolatemelted and cooled
2ozwhite chocolatemelted and cooled
1/2cupfresh strawberriesmashed fine
Ganache Topping
2ozsemisweet chocolatechopped
1/4cupheavy cream
1/2tablespoonunsalted buttercut into small pieces
Instructions
Preheat oven to 350 F and grease a 9-inch springform pan.
In a bowl with a fork, combine cookie crumbs and butter. Press crumb mixture into the bottom of springform pan and freeze.
In mixer with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla.
Divide the batter into 3 equal portions. Mix the semisweet chocolate into one third, the white chocolate into another third, and the strawberries into the remaining third.
Spread the chocolate batter over the frozen crust, smoothing out to sides of pan. Refrigerate five minutes. Next carefully add the white chocolate layer, covering the chocolate layer completely. Refrigerate five minutes. Finally, add the strawberry layer, spreading evenly over the white chocolate layer.
Place springform pan on a cookie sheet. Bake in preheated oven until top is light brown and center jiggles slightly, 45-55 minutes. Turn off oven and prop open oven door. Leave cheesecake in oven so that it cools gradually. Remove from oven when oven has cooled and place on a cooling rack. Chill in the refrigerator for 6 hours, overnight is best.
Before serving, prepare the ganache by microwaving the chocolate for one minute or so, until mostly melted. In a separate dish, microwave the heavy cream for 20 seconds, until very warm. Add hot cream to the chocolate and stir, add butter pieces and stir until melted. Spread ganache on top of chilled cheesecake and allow to set before cutting.
Notes
1) I ran my strawberries through the mini food processor as my family does not like any fruit chunks in their baked goods.2) Be sure to use a cookie sheet to catch any melted butter seepage from the baking crust.3) My cheesecake rose more on the sides, giving the cake a rim, making for a handy area for my ganache to rest. If yours bakes up flat, try a nice drizzle instead, or allows the ganache to topple and drip over the sides.