Neapolitan Swirled Cheesecake - cooking recipe

Ingredients

1 1/4 cups chocolate graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
1 lb cream cheese, room temperature
1 cup sugar
4 eggs
2 ounces semisweet chocolate, melted
1 tablespoon vanilla extract
1 cup good quality strawberry preserves, mashed
1 ounce white chocolate, melted
1 ounce dark chocolate, melted
fresh strawberries, sliced
fresh edible flower (optional)

Preparation

Preheat oven to 350 degrees and spray a 9- inch spring form cake pan with cooking spray.
Mix together the graham cracker crumbs, sugar and butter until completely combined. Press firmly and evenly into the bottom of the prepared cake pan.
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.
Add the eggs one at at a time until completely incorporated. Scrape the sides of the bowl, add the vanilla.
Divide the mixture equally, amongst three bowls.
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.
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.
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.
Garnish with melted white chocolate drizzle, dark chocolate drizzle, fresh strawberries and edible flowers for an extra touch.