1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 400°F (200°C). In blender container or food processor, puree strawberries to yield 1/2 cup; set aside.
2. In small microwave-safe bowl, place chocolate chips. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH anadditional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside.
3. In large bowl, beat cream cheese with sugar until smooth and creamy. Add eggs, sour cream, 3 tablespoons flour, vanilla and salt; beat until smooth. In separate bowl, stir together 1-1/3 cups cheese mixture, strawberries, remaining 1 teaspoon flour and food color, if desired. Pour strawberry batter over prepared crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chips into remaining batter; carefully spoon over vanilla batter, smoothing surface.
4. Bake 10 minutes. Reduce oven temperature to 350°F; continue baking 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. Cool 30 minutes. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake.
Makes 10 to 12 servings.
Chocolate Crumb Crust
Heat oven to 350°F (180°C). In small bowl, stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup confectioners' sugar and 1/4 cup cocoa; stir in 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.
Source: Hershey Chocolates
Date: May 5, 2004