Neapolitan Cheesecake

Base or Crust

1. Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium-sized bowl, combine the oreo crumbs, melted butter and sugar.
3. Until a wet sandy mixture has formed.
4. Press the mixture into the bottom of the springform pan and press slightly up the sides of the pan. Crust should be about ½ centimeter thick. Place into the oven to bake for 15 minutes. Once baked, remove from the oven and set aside to cool.
5. While the crust is baking, make the cheesecake batter.

Making the Cheesecake

1. Begin by placing the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment.
2. Beat on medium high speed for 5- 6 minutes or until completely smooth.
3. Add in the egg yolks.
4. Continue to beat for another minute.
5. Next, add in the heavy cream and sour cream.
6. Beat until smooth.
7. Lastly, add in the cornstarch and salt.
8. Beat until fully incorporated.
9. Separate the cheesecake batter into three equal portions in three separate bowls.
10. In one bowl, add the melted chocolate chips and cocoa and whisk until fully incorporated.
11. Whisk until smooth.
12. In the second bowl, add in the strawberry flavoring and pink food coloring.
13. Whisk until the entire batter is pink.
14. Now you have your three colors of batter made.
15. Once the crust has cooled a little bit, spoon in the chocolate cheesecake batter and smooth.
16. Next pour in the strawberry layer and smooth out as evenly as possible.
17. Lastly, spoon the remaining, plain cheesecake batter on top and smooth.
18. Wrap the bottom and sides of the springform pan with aluminum foil.
19. This will prevent any water from seeping in.
20. Place a springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come halfway up the side of the springform pan. Place into the preheated oven to bake for 1 ½ hours.
21. You may notice that the cheesecake starts to brown, at which point you can cover it with aluminum foil to prevent it from browning too much. Once the cheesecake has baked, turn the heat off and leave in the oven for 1 hour with the door closed.
22. Once the cheesecake has set for 1 hour, remove from the oven and place onto a cooling rack to cool completely before covering with tin foil or plastic wrap and place into the fridge for at least 3 hours or overnight.
23. Once cheesecake has chilled, remove the springform pan.
24. Place onto a cake plate or a cake stand.
25. Slice and serve.
26. Enjoy every bite!