Neapolitan Cheesecake

Crust
1 package of chocolate graham crackers, crushed
4 tablespoons butter, melted
2 tablespoons sugar
Combine crushed graham crackers, melted butter and sugar for the crust.  Put mixture into 9 inch springform pan.  

Cheesecake filling
3 packages of cream cheese, 8 ounces each package, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 ounces semisweet chocolate
2 ounces white chocolate baking squares
1/3 cup mashed sweetened strawberries
In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time.  Add vanilla.  Divide into 3 separate portions, about 1 2/3 cups each portion.  
Melt 2 squares (2 ounces) semisweet chocolate and stir into one portion of the batter.  Melt 2 squares of the white chocolate, stir into the 2nd portion.  Stir mashed strawberries into the 3rd portion of the batter.  Spread semisweet mixture evenly over crust.  Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.  Bake at 425 degrees for 10 minutes then reduce the heat to 300 degrees.  Bake an additional 50 to 55 minutes, or until center is nearly set, but still a bit jiggly.  Remove from oven and immediately, but carefully run a knife around inside edge to release the cheesecake from the pan while cooling.  This helps to prevent cracking, (sometimes). However, if a crack should occur, don't worry.  The chocolate glaze will fill in the crack.  Cool completely and then put into the fridge overnight to set completely.  
Next day: gently run knife around inside edge of cheesecake again to be sure the edges are separated from pan.  Release springform and transfer cheesecake to desired large plate.  
Glaze
Melt 3 ounces of semisweet chocolate, 1 tablespoon butter and 1 tablespoon shortening.  Cool a couple minutes and then pour over the cheesecake.  Melt 1 ounce white chocolate and 1 tablespoon shortening, drizzle over chocolate in a decorative manner.  Refrigerate cheesecake until ready to serve.