* strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400F. In blender or food processor puree strawberries to yield 1/2 cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1 1/2 minutes; stir. 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. In large mixer bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth. In separate bowl, stir together 1 1/3 cups batter and remaining 1 tsp. Flour with strawberries; add food color if desired. Pour strawberry batter into crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter, smoothing surface. Bake 10 minutes. Reduce oven temperature to 350F; continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate serveral hours or overnight; remove rim of pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven to 350F. 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. Press mixture onto bottom of 9" springform pan. Bake 8 minutes.