“Cheesecake with a three-layer Neapolitan ice cream twist? Yes please. Add sprinkles and Maraschino cherries to make this treat even more festive.”
1 1⁄2 cupsOreo cookie crumbs
4 tablespoonsunsalted butter, melted
4 (8ounce) packages cream cheese, room temperature
1 cupsugar, plus 2 teaspoons
2 teaspoonsvanilla extract
3 ouncessemisweet chocolate, melted
2 tablespoonscocoa powder
3 ounceswhite chocolate, melted
1 cup diced strawberry
1 dropred food coloring
3 cupsCool Whip, divided
8 -10 maraschino cherries
1⁄4 cupcandy sprinkles
Preheat oven to 350 degrees F. Coat an 8-inch springform pan with cooking spray, line the bottom with parchment, then spray the parchment.
In a medium bowl, stir to combine cookie crumbs and butter. Press into prepared springform pan in an even layer and bake for 8-10 minutes. Let cool.
Adjust oven temperature to 325 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and 1 cup sugar until well combined. Beat in the eggs, one at a time, then add the vanilla extract. Divide the batter evenly into 3 bowls.
Add the melted semi sweet chocolate and cocoa powder into one bowl, combining well,and pour into the prepared springform pan. Smooth to make even.
Add the melted white chocolate into the second bowl, combining well, then pour over the chocolate layer. Smooth to make even.
Add chopped strawberries and 1 drop red food coloring into the last bowl, combining well, and top the white layer, smoothing to make even.
Bake the cheesecake until nearly set, about 55-60 minutes. Turn off oven and let cheesecake sit for an hour, then cool to room temperature. Refrigerate for an additional 4 hours and up to overnight before slicing.
To decorate, place 1 cup Cool Whip in a piping bag fitted with a large star tip. Top the cheesecake with remaining 2 cups Cool Whip, swirling to decorate. Pipe stars around the edge of the cake and top each with a cherry. Top center of cake with sprinkles.
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