Neapolitan Cheesecake

READY IN: 1hr 30mins




  • 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.
  • Sprinkles: