1. * strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare chocolate crumb crust.

2. Heat oven to 400F.

3. In blender or food processor puree strawberries to yield 1/2 cup; set aside.

4. In small microwave-safe bowl, place chocolate chips.

5. Microwave at High 1 1/2 minutes; stir.

6. If necessary, microwave at HIgh an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside.

7. In large mixer bowl, beat cream cheese with sugar until smooth.

8. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth.

9. In separate bowl, stir together 1 1/3 cups batter and remaining 1 tsp. flour with strawberries; add food color if desired.

10. Pour strawberry batter into crust.

11. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface.

12. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter, smoothing surface.

13. Bake 10 minutes.

14. Reduce oven temperature to 350F; continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack.

15. Cool 30 minutes.

16. Loosen cake from rim of pan; cool to room temperature.

17. Refrigerate serveral hours or overnight; remove rim of pan. Cover; refrigerate leftovers.

18. chocolate crumb crust: Heat oven to 350F.

19. In small bowl, stir together 1 1/2 cups vanill wafers crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in 1/3 cup melted butter or margarine.

20. Press mixture onto bottom of 9 springform pan. Bake 8 minutes.