Neapolitan Cheesecake

Crust:

1 cup chocolate wafer crumbs

5 tablespoons butter or margarine, melted and divided

24 ounces cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

5 (1 ounce) squares semisweet chocolate, divided

2-1/2 (1 ounce) squares white baking chocolate, divided

1/3 cup mashed sweetened strawberries

2 teaspoons shortening, divided

Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9-inch springform pan. Bake at 350 degrees F for 8 minutes; cool. In mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla extract. Divide into three portions, about 1-2/3 cups each. Melt 2 squares semisweet chocolate; stir into one portion of batter. Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into remaining batter. Spread semisweet mixture evenly over crust. Carefully spread with white chocolate mixture, then strawberry mixture. Bake at 425 degrees F for 10 minutes; reduce heat to 300 degrees F. Bake 50 to 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 teaspoon shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate leftovers.