Candy Corn Cheesecake

Instructions

1. Preheat the oven to 350°F. Spray 10-inch springform pan with nonstick cooking spray (see recipe notes below if you only have a 9-inch pan).
2. In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of the prepared pan. Bake for 10 minutes; remove from oven and let cool.
3. In a large bowl, combine the cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add the honey and sugar; beat until combined. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl, and beat until smooth. Reduce the speed to low. Add the flour, cream, and vanilla, beating until combined. Divide the 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 the desired hue is reached. In a second bowl, repeat this process with the orange color paste.
4. Pour the yellow batter over the baked cookie crust. Bake 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool for 20 minutes.
5. Pour the orange batter on top of the baked yellow layer. Bake for another 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool for 20 minutes.
6. Pour the remaining white batter onto the baked orange layer. Bake for another 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool completely.
7. 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!)
8. In a medium bowl, whip ½ cup of heavy whipping cream at high speed until stiff peaks form; spread the whipped cream on top of the cheesecake; use candy corn to decorate.  Refrigerate until ready to serve.