Sky-High Neapolitan Cheesecake

ACTIVE TIME: 30 min. TOTAL TIME: 41⁄2 hrs. SERVES: 12

2 (11 oz.) store-bought

chocolate loaf cakes

2 (8 oz.) pkgs. cream cheese,

at room temp.

2 cups plain Greek yogurt,

at room temp.

2 Tbs. vanilla extract, divided 2 cups sugar, divided

2 (.25 oz.) envelopes gelatin

1⁄2 cup milk

1 lb. strawberries, hulled, sliced and divided

1 cup heavy cream

1 In processor, pulse chocolate loaf cakes until crumbly. Press into parchment-lined 9" springform pan.

2 In clean processor, puree cream cheese, yogurt, 1 Tbs. vanilla extract and 11⁄4 cups sugar 2 min. In small bowl, whisk gelatin into milk. Add to food processor; blend 30 seconds. Pour mixture over chocolate crust. Refrigerate at least 4 hrs. or overnight.

3 Meanwhile, in blender, combine half the strawberries, 1⁄2 cup sugar and 1⁄2 cup water. Chill 15 min.; puree mixture until smooth. Strain through fine mesh strainer. With mixer on medium-high speed, beat heavy cream and remaining vanilla and sugar to soft peaks. Add 1⁄2 cup strawberry sauce; mix until incorporated.

4 When ready to serve, unmold cheesecake; place on platter. Spread berry whipped cream on top. Garnish with berries and strawberry syrup.