Yield: 12 to 14 servings
Prep Time: 40 min + cooling & chill times
Cook Time: 1 hr, 45 min
2 cups finely crushed Oreo cookies
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, at room temperature
8 ounces mascarpone cheese, at room temperature
8 ounces sour cream
1 1/2 cups honey
1 1/2 cups granulated white sugar
6 large eggs
1/3 cup all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
yellow color paste (or gel)
orange color paste (or gel)
1/2 cup heavy whipping cream, for topping
candy corn, for topping decoration
Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).
Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.
Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low. Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving one-third of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.
Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.
Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)
In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.
*Color paste or gel can be found at craft stores like Michael’s. You can use liquid coloring in place of the paste/gel. Mix red & yellow to create orange.
*Using a 10-inch springform pan will ensure that you use up all of the batter in this recipe. I only had a 9-inch pan and left about 1/2 cup or so of batter out of each layer (with the extra batter, I made a mini cheesecake on the side).