Tie-Dye Cheesecake

=== INGREDIENTS  ===
==== CRUST ====
* 2 cups crushed Golden Oreos
* 3 tablespoons melted butter
* 1 tablespoon sprinkles
==== FILLING ====
* 2 pounds cream cheese, room temperature
* 1 1/3 cups sugar
* 4 eggs
* 1 tablespoon vanilla extract
* 1/4 teaspoon salt
* 2/3 cup sour cream
* 2/3 cup heavy whipping cream
* Food coloring
==== TOPPING ====
* 1 cup heavy whipping cream
* 1-2 tablespoons powdered sugar
* Sprinkles
=== INSTRUCTIONS ===
==== For the crust ====
* Preheat the oven to 350 degrees.
* Prepare a 9" springform pan with cooking spray.
* In a small bowl combine Oreo crumbs and melted butter until throughly combined.
* Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
* Bake 12 - 15 minutes until the crumbs are set.
* Let cool on a wire rack
==== For the filling ====
* Preheat oven to 325 degrees.
* In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
* Add sugar and beat on high for an additional 3 minutes.
* Add vanilla extract and salt and mix until just combined.
* Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
* Add sour cream and mix until combined.
* Add heavy cream and mix until combined.
* Divide the batter into four bowls. Add a few drops of food coloring to each one.
* Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
* Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
* Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
* Wrap the outside of your springform pan in aluminum foil.
* Place the pan inside a high-sided roasting pan.
* Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
* Bake for 1 1/2 hours.
* After an hour and a half, turn the oven off and crack the door open 1 inch.
* Leave the cheesecake like this for 1 hour.
* After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
* Place in the refrigerator for 4 hours.
==== For the topping ====
* In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on a high speed until it begins to thicken.
* Add powdered sugar and whip until the cream has become firm.
* Put whipping cream into a prepared piping bag with a star tip.
* Pipe stars all over the top of the cheesecake.
* Add sprinkles.
Category:Cheesecake Recipes
Category:Cookie Recipes
Category:Butter Recipes
Category:Sprinkles
Category:Cream cheese Recipes
Category:Sugar Recipes
Category:Egg Recipes
Category:Vanilla extract Recipes
Category:Salt Recipes
Category:Sour cream Recipes
Category:Whipped cream
Category:Powdered Sugar Recipes