Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes, and set aside to cool.
2. For the white filling, melt white chocolate in a metal bowl over simmering water, or a glass bowl in the microwave, stirring occasionally until smooth. In a medium bowl, mix together 1 package of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter. Set aside.
3. In another bowl, mix together 1 package of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Melt semisweet chocolate in a metal bowl over simmering water, or a glass bowl in the microwave, stirring occasionally until smooth. Mix semisweet chocolate into the batter. Set aside.
4. In yet another bowl, mix together 1 package cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of strawberry extract until blended. Mash or puree strawberries, and stir into the batter.
5. Preheat the oven to 400 degrees F (200 degrees C). Layer each flavor of cheesecake batter over the prepared crust, or drop spoonfuls of each in, and swirl them together, but do not mix.
6. Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled. Remove from the oven, run a knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan. This may be served as is, or topped with preserves, ganache, or decorated as desired.