Neapolitan Cheesecake

Step 1

Spray a 9-inch springform pan with nonstick cooking spray and line with parchment paper.

Step 2

In a medium bowl, combine the Oreo cookie crumbs with melted butter. Make sure to get every crumb coated with butter.

Step 3

Press the coated Oreo crumbs into the prepared springform pan, including up the sides. Press the crust flat with your hands. Then, use the bottom of a kitchen glass to press flatter. Set aside.

Step 4

To the bowl of a stand mixer, add the cream cheese and sugar. Mix on medium-low speed for about 2 minutes.

Step 5

While that is mixing, place chocolate chips and butter into a microwave-safe measuring cup. Heat for 45 seconds, then remove and stir. If the chocolate is not melted, return it to the microwave to heat in 10-second intervals, stirring in between each interval, until fully melted.

Step 6

Pour the melted chocolate into the cream cheese mixture. Mix on medium speed for about 30 seconds. Remove the bowl from the mixer. Using a spatula, fold in the whipped topping.

Step 7

Pour the chocolate filling over the Oreo cookie crust. Using a spatula, carefully press it down and towards the sides, ensuring it gets into every nook and cranny in a flat, level layer.

Step 8

Place in the freezer to chill as you continue with the recipe.

Step 9

Clean out the bowl of the stand mixer.

Step 10

To the clean bowl, add the cream cheese and sugar. Mix on medium-low speed for about 2 minutes. Turn the mixer off and add the strawberry extract.

Step 11

*If using, add 1-2 drops of red food coloring. Blend for 30 seconds at medium speed; then remove the bowl from the mixer.

Step 12

Using a rubber spatula, fold in whipped topping.

Step 13

Place the strawberry cream cheese mixture into a plastic disposable pastry bag (a 16-inch bag works best). Cut off about a 2-inch tip.

Step 14

Remove chocolate cheesecake from freezer.

Step 15

Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out the layer.

Step 16

Place the cheesecake back into the freezer as you make the vanilla filling.

Step 17

Clean out the bowl of the stand mixer.

Step 18

To the clean bowl, add the cream cheese, sugar, and lemon juice. Mix on medium-low speed for about 2 minutes.

Step 19

Remove the bowl from the mixer. Using a spatula, fold in the whipped topping.

Step 20

Place the cheesecake mixture into another pastry bag and cut off about a 2-inch tip.

Step 21

Remove cheesecake from freezer.

Step 22

Starting at the outer edge, pipe vanilla cheesecake on top of the strawberry cheesecake. If necessary, go back in with an offset spatula and even out the layer.

Step 23

Place cheesecake in the refrigerator to chill for 1-2 hours. Serve chilled.