Ingredients
Method
To make the Golden 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 brown. Remove from the oven and set aside.
To make the cheesecake
- 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, sour cream, vanilla extract, flour and salt. Beat on high until smooth. 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.
- Equally separate the batter into four separate bowls.
- 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.
- 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).
- 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.
- 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 whipped cream topping
- Combine all ingredients in a bowl and beat until stiff peaks form.
- Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.
- Top with additional sprinkles or colored candies, if desired.