Candy Corn Cheesecake

I made this pretty cheesecake because last Friday, Pap and I walked an 8 acre corn maze. Believe it or not, this was our very first time for this kind of entertainment. And for some weird reason, I was expecting an adventure. Sadly, that wasn't the case. I was secretly hoping we would become lost, then we could use our Harry Potter wands and send up a red flare.

Even though this corn maze is quite amazing from the air, it's quite boring on the ground. If you've seen one wall of corn stalks, you've seen them all. And Pap is quite the navigator. From start to finish, we trudged along on the hard packed earth, traveling through the twists and turns and it only took us 24 minutes.

Ingredients:
2 cups finely crushed chocolate cream filled sandwich cookies
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) package mascarpone cheese, softened
1 (8 ounce) container sour cream
1-1/2 cups honey
1-1/2 cups sugar
6 large eggs
1/3 cup all-=purpose flour
1 cup heavy whipping cream, divided
1 teaspoon vanilla extract
24 drops yellow food coloring, divided
8 drops red food coloring

Directions:
1. Preheat oven to 350 degrees. In a medium bowl, combine cookie cribs and butter. Press into bottom of prepared pan. Bake for 12 minutes; remove from oven; cool.
2. In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. add eggs, one at a time, beating well after each addition.

3. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce mixer speed to low. Add flour, 1/2 cup cream, and vanilla, beating until combined.

4. Divide batter into thirds, reserving one-third of batter white. In one bowl, add 12 drops of yellow food coloring, whisking until uniform in color. In another bowl, add remaining 12 drops of yellow and 8 drops of red, whisking until uniform in color. Pour yellow batter into prepared crust.

5. Bake for 35 minutes, or until set; remove from oven, and cool for 20 minutes. Pour orange batter onto yellow layer, and bake for 35 minutes, or until set; remove from oven, and cool for 20 minutes. Pour remaining untinted batter onto orange layer. Bake for 35 minutes, covering with tented aluminum foil halfway through baking time to prevent browning.

6. Remove from oven, and cool for 20 minutes; transfer to a wire rack to cool completely. Refrigerate for 24 hours. Gently run a knife around edge of pan to release sides. Carefully remove cheesecake form pan. In a medium bowl, whip remaining 1/2 cup cream at high speed until stiff peaks form; spread whipped cream over top of cheesecake.