1-First Step: Prepare the Oreo Crust Begin by lightly spraying a 9-inch springform pan with nonstick spray for easy removal. Place 25 Oreo cookies, cream filling included, into a food processor. Pulse until you achieve fine crumbs, approximately 1.5 cups of crumbs. Pour in 5 tablespoons melted unsalted butter and pulse again until the crumbs are evenly moistened. Press this mixture firmly and evenly across the bottom of your springform pan to create a solid crust. Refrigerate while you prepare the filling.

2-Second Step: Make the Cheesecake Base In a chilled mixing bowl, whip 2 cups of very cold heavy whipping cream with 1/4 cup powdered sugar using an electric mixer until stiff peaks form. In a separate, large bowl, beat 2 pounds of softened full-fat cream cheese with 1 cup granulated sugar until smooth and creamy. Add 1/3 cup room temperature sour cream and continue beating until the mixture is silky and lump-free. Gently fold the whipped cream into the cream cheese mixture to maintain lightness and volume. Split this cheesecake batter evenly into three bowls. Keep two portions chilled while preparing the chocolate layer.

3-Third Step: Chocolate Cheesecake Layer Melt 5 ounces of chopped bittersweet chocolate in 15-second microwave bursts, stirring in between to ensure even melting without burning. Allow to cool slightly, then stir in 1 tablespoon unsweetened cocoa powder until smooth. Fold this chocolate mixture into one portion of the cheesecake batter. Spread this chocolate cheesecake layer evenly over the chilled Oreo crust. Freeze for 30 minutes to set firmly.

4-Fourth Step: Strawberry Cheesecake Layer In a small saucepan, combine fresh strawberries (1 cup), 2 tablespoons granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon water. Simmer over medium heat, stirring often, until thickened about 5 minutes. Allow the mixture to cool. For a seedless, smooth texture, mash and pass through a fine mesh sieve or puree in a food processor. Fold the strawberry sauce and optional 5 drops pink gel food coloring into the second cheesecake batter portion. Gently spread this strawberry layer over the set chocolate layer. Freeze for another 30 minutes.

5-Fifth Step: Vanilla Cheesecake Layer Mix 1 tablespoon pure vanilla extract and 2 teaspoons freshly squeezed lemon juice into the remaining cheesecake batter portion. Spread it evenly over the strawberry cheesecake layer. Freeze for a final 30 minutes to firm up.

6-Final Step: Chill and Serve Cover the completed cheesecake bars with plastic wrap and refrigerate for at least 6 hours or ideally overnight, allowing the layers to fully set and flavors to meld. To remove the springform pan rim, run a butter knife dipped in hot water along the edges for a clean release. Slice the bars neatly with a warm knife to serve chilled, enjoying creamy, luscious Neapolitan cheesecake flavors with a crunchy Oreo base.