| Neapolitan Cheesecake |
| Use a 8 ½ inch springform pan. Preheat oven to 375°. |
| Crust |
| 1/3 cup ground walnuts |
| 1 1/3 tablespoons melted butter |
| 2 tablespoons turbinado sugar |
| ¾ cup flour |
| 2 tablespoons water |
| Combine ingredients and press down on bottom of buttered springform pan. |
| Bottom Layer of Cake (carob) |
| 4 tablespoons carob powder |
| 1/3 cup whipping cream |
| ½ cup sour cream |
| 12 ounces cream cheese (softened) |
| ½ cup turbinado sugar |
| 1 teaspoon cornstarch |
| Blend all ingredients in a blender until smooth. Pour on top of crust. |
| Middle Layer of Cake (vanilla) |
| 1 ½ teaspoons vanilla |
| 1/3 cup whipping cream |
| ½ cup sour cream |
| 12 ounces cream cheese (softened) |
| ½ cup turbinado sugar |
| 1 teaspoon cornstarch |
| Blend all ingredients in a blender until smooth. Pour gently over carob layer. |
| Top Layer of Cake (strawberry) |
| 3 tablespoons strawberry jam |
| ½ teaspoon strawberry flavoring (optional) |
| 1/3 cup whipping cream |
| ½ cup sour cream |
| 12 ounces cream cheese (softened) |
| ½ cup turbinado sugar |
| 1 teaspoon cornstarch |
| Blend all ingredients in blender until smooth. Pour gently over vanilla layer. Bake in oven for 50 minutes. Let stand on cooling rack for ½ hour and then refrigerate for at least 3 hours. Serve cool. |
| Makes 12 slices. |