This baked cheesecake packs the perfect punch of strawberry, vanilla and chocolate flavors. It is set atop an Oreo crust and topped with a thick layer of chocolate ganache.

Each bite of this cheesecake is so nostalgic for me! The strawberry and chocolate come through perfectly, without being overpowering. Making the layers is actually very simple. I’ll walk you through it quickly below.

You will first make the cheesecake base, then divide the batter equally into three bowls (use a kitchen scale to be most precise!). Then you will simply add a few extra ingredients to create the strawberry and chocolate layers, assemble and bake!

Here are a few of my cheesecake tips:

Use room temperature cream cheese & cream it well. Cold cream cheese will be harder to beat, which will leave lumps in your cheesecake. Make sure to take your cream cheese out of the fridge at least 2-3 hours before beginning baking, or heat it in the microwave for 30 seconds prior to baking.
Do not over beat the batter. Over-beating can cause the cheesecake to be too crumbly. While you should make sure that you cream it together well, do not beat the batter for too long. Be especially diligent after adding the eggs (add them last!), and mix until JUST combined.
Bake using a water bath. A water bath is simply a pan of hot water that is placed in the oven while baking. It adds moisture to the oven and helps to keep your cheesecake from cracking. A water bath also provides a more even bake.
Wrap the outside of your spring-form pan in aluminum foil. These pans are notorious for leaking. So avoid the smoky house and thoroughly cover the bottom and sides of your pan with aluminum foil.
Make sure that the cheesecake cools slowly. This will also help prevent cracking. I recommend turning the oven off when there is still a 3-inch jiggle in the middle of your cheesecake and then leaving the cheesecake in the oven until it reaches room temperature (at least an additional hour).

Neapolitan Cheesecake

This baked cheesecake packs the perfect punch of strawberry, vanilla and chocolate flavors. It is set atop an Oreo crust and topped with a thick layer of chocolate ganache.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Resting Time 2

Total Time 3 30

Ingredients

For the Oreo Crust

24 Oreos crushed
5 tablespoons butter melted

For the Cheesecake

32 ounces cream cheese 4 bricks, softened
1 cup granulated sugar
3 eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon salt

For the Strawberry Layer

1 tablespoon strawberry extract
pink or red food coloring 5-6 drops or until it reaches desired color

For the Chocolate Layer

2 tablespoons cocoa powder
⅓ cup semi-sweet chocolate chips melted

For the Chocolate Topping

⅓ cup heavy cream
¾ cup semi-sweet chocolate chips

Instructions

To make the Oreo Crust

Preheat the oven to 350 degrees.
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.
Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
Bake for 8-10 minutes or until the edges just begin to crisp. Remove from the oven and set aside.

To make the base cheesecake batter

Lower oven temp to 325 degrees.
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.
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.
Add sugar, vanilla extract, flour and salt. Beat on medium-high until smooth. Do not over-beat. Scrape down the bowl once complete.
Add in eggs, one at a time, beating on low after each addition until combined. Do not over-beat.
Divide batter into three equal parts. Use a kitchen scale or measuring cup for increased accuracy.

To make the strawberry batter

Add strawberry extract to one bowl. Mix well by hand.
Add 5-6 drops of pink or red food color. Add more drops to reach desired color. Set bowl aside.

To make the chocolate batter

Add cocoa powder and melted chocolate to one of the other bowls of batter. Mix well by hand. Set bowl aside.

To assemble the cheesecake

Pour the chocolate batter into the spring form pan over the Oreo crust. Spread evenly.
Gently add the strawberry batter over the top. Carefully spread the batter evenly, as to not mix the flavors together.
Lastly, add the vanilla batter. Carefully spread the batter evenly, as to not mix the flavors together.
Bake for 60-90 minutes, or until there is a 3-4 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.
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.
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.

To make the chocolate topping

Heat the heavy cream in a small saucepan on the stove until almost boiling, mixing every 30 seconds.
Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
Pour over the top of the chilled cheesecake.