Reduce the oven temperature to 335ºF.
Use the paddle attachment to blend together the cream cheese and sugar until smooth and lump-free.
Scrape down the sides of the bowl two or three times.
Add sour cream and cream, and then mix on low until smooth.
Add eggs one at a time while mixing on low, scrape the bowl after each addition and mix until just combined and smooth.
Divide the cheesecake batter into four bowls.
For the oreo cheesecake batter, add your oreo crumbs to the bowl and stir until combined. Pour into the pan over the brownie batter
For the plain cheesecake with hearts, fill your cheesecake pan with plain batter. Place the strawberry coulis into a squeeze bottle or piping bag. Make a ring of dots (see video for more details) and then drag a toothpick through the dots to make a ring of hearts. Pipe another heart in the center.
Combine one ounce of cheesecake batter with 2 ounces strawberry coulis and blend together. Spoon the plain cheesecake batter into the pan over the brownie layer, alternating with the strawberry batter. Marble the two together with a toothpick or skewer.
For the chocolate cheesecake, combine the cheesecake batter with the sifted cocoa powder and combine until smooth and then pour into your cheesecake pan over the cooled brownie.
Wrap each pan in two layers of tin foil (if you haven't yet) and place into a large sheet pan.
Move the bottom oven rack to the lowest place in the oven. Place the sheet pan with cheesecakes onto the rack. Using a measuring cup, fill the pan halfway with hot water.
Bake for 35-40 minutes or until the cheesecake has a jiggle in the center while tapping on the side of the pan. DO NOT open the oven door, or your cheesecake could crack.
After 35 minutes, crack the oven door open and let cool for 1 hour. Remove the cheesecakes from the water bath and place into the freezer overnight.
After your cheesecakes are frozen, you can use a kitchen torch to lightly warm the sides of your pan and then release the cheesecakes without damaging them.
Glaze your chocolate cheesecake and use the leftover glaze to pipe a chocolate rosette using a small star tip and piping bag
I decorated the rest of my cheesecakes with stabilized whipped cream but you could do anything you like
Let cheesecakes defrost in the fridge overnight or for at least 6 hours before serving.