Unicorn Cheesecake

Step 1

Preheat the oven to 350 degrees.

Step 2

Thoroughly grease a 9-inch spring form pan and cover the outside bottom of the pan with aluminum foil (in case of leaks). Set aside.

Step 3

Finely crush the Oreos using a food processor or a gallon bag and rolling pin.

Step 4

Place the crushed Oreos in a medium bowl and add melted butter. Mix well.

Step 5

Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.

Step 6

Bake for 8-10 minutes or until the edges just begin to brown. Remove from the oven and set aside.

Step 7

Lower oven temp to 325 degrees.

Step 8

Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.

Step 9

In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.

Step 10

Add sugar, sour cream, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.

Step 11

Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.

Step 12

Equally separate the batter into four separate bowls.

Step 13

Add 3-4 drops of different colored dye to each bowl and stir well. Add additional drops if needed to reach desired color. For this cheesecake I used green, yellow, pink and purple dye.

Step 14

Use a spoon or a cookie dough scoop to alternate adding each color to the pan (see photos above). Once all of the batter has been added, use a butter knife to swirl the batter. Make 5-6 figure-eights in the batter, ensuring that the knife is gliding all the way along the crust (without breaking the crust).

Step 15

Bake for 60-90 minutes, or until there is a 3 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.

Step 16

Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.

Step 17

Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.

Step 18

Combine all ingredients in a bowl and beat until stiff peaks form.

Step 19

Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.

Step 20

Top with additional sprinkles or colored candies, if desired.