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.