• 1 8-ounce package of cream cheese, room temperature
• 1/4 cup white sugar
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 1 cup whipped cream (can be homemade or store-bought)

• 1 8-ounce package of cream cheese (room temperature)
• 1/4 cup white sugar
• 1 tablespoon strawberry extract
• 1 cup whipped cream (can be homemade or store-bought)
• red food colouring

• 1 8-ounce package of cream cheese (room temperature)
• 1 teaspoon lemon juice
• 1/4 cup white sugar
• 1 cup whipped cream (can be homemade or store-bought)

Method

FOR THE BASE

1. 1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into the bottom and sides of the pan.

FOR THE FILLING

Chocolate

1. 1. In a stand mixer combine room temperature cream cheese and sugar, and blend on medium-low for about 2 minutes.
   2. While that is mixing, place chocolate chips in a microwave-safe measuring cup and add 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10-second increments until fully melted.
   3. Pour chocolate into the cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with a spatula. Once combined, pour chocolate cream cheese into a springform pan.
   4. Using a spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of chocolate cream cheese. Place the springform pan into the freezer. Clean out the mixer bowl.

1. 1. In a stand mixer combine room temperature cream cheese and sugar, and blend on medium-low for about 2 minutes. With the mixer off, add the strawberry extract.
   2. For deeper colour, now is the time to add 1-2 drops of red food colouring. Blend for 30 seconds on medium speed, then remove the bowl from the mixer.
   3. Using a rubber spatula, fold in whipped cream. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inches works best) and cut off about 2 inches from the top of the bag.
   4. Remove chocolate cheesecake from the freezer. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out the layer. Place cheesecake in the freezer.

1. In a stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium-low for about 2 minutes.
2. Remove bowl from mixer and fold in whipped cream with a spatula. Place all cheesecake mixture into a pastry bag and cut off about a 2-inch tip. Remove cheesecake from the freezer.
3. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out the layer.

Place cheesecake in the fridge for 1-2 hours or until ready to serve.