Step 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; cool on wire rack.
Step 2
For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water or in a glass bowl in the microwave stirring frequently; set aside. In a medium bowl beat 8 ounces 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 and set aside.
Step 3
For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water or in a glass bowl in the microwave stirring frequently; set aside. In another bowl beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
Step 4
For the strawberry filling: In a third bowl mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
Step 5
Preheat the oven to 400 degrees F (200 degrees C).
Step 6
Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
Step 7
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.
Step 8
Remove pan from the oven immediately run a paring knife around the edge to loosen and let cool completely. Refrigerate until chilled before removing from the pan.