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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
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 30 minutes

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.