Separate orange and black jelly beans into two small cups. Add 3 tablespoons vodka (or liquid of choice) to each. Cover lightly and set aside for at least 2 hours.
Chop up licorice twists and place in a small cup. Add water. Cover lightly and set aside for at least 2 hours.
Combine all ingredients for the crust in a medium bowl, mixing well. Press evenly into an 8-inch springform pan. Make sure you press it very firmly. Use a flat-bottomed measuring cup for best results. Place in the refrigerator.
Drain the orange jelly beans, reserving the liquid and discarding any remaining jelly bean carcasses. Do the same with the black jelly beans. Set aside.Carefully drain the chopped licorice, but this time KEEP THE LICORICE and throw away the liquid. Mash licorice gently with a spoon and set aside. .
In a large bowl, beat the cream cheese until smooth. Add sour cream and powdered sugar, and beat for 2 minutes.
Add lemon juice and mix well.
Remove 1⅓ cups of the batter and place in a separate medium bowl.
Add 1 tablespoon of orange liquid to one of the bowls, and the orange zest. If you want to add orange coloring or flavoring, do so now. Stir well. Set aside.
Add 1 tablespoon of black liquid to the other bowl, and the mashed licorice twists.
Mix well, then add black coloring until it is the desired shade. NOTE: Don't throw away the remaining orange and black liquid. It will be used to make a drizzle for the top of the cheesecake.
In a medium bowl, beat the whipping cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Divide between both bowls and fold in gently.
Remove springform pan from the refrigerator and carefully spread the licorice mixture into the pan, smoothing all the way to the edges.(Using an offset spatula helps.) Add the orange mixture to the top of the licorice layer and smooth evenly.
(Optional) In a small sauce pan, combine the remaining orange liquid and 1 tablespoon of sugar. Bring to a simmer over medium heat, stirring constantly, until it thickens (about 1 minute). Hold the pan high over the cheesecake and drizzle the syrup over the top. Repeat with the licorice liquid.
Cover the pan with plastic wrap and place in the refrigerator for at least 10 hours. (It can be made a day ahead.) Carefully run a sharp knife between the crust and the side of the pan.before releasing the outer ring. Decorate with whipped cream and jelly beans (maybe sprinkles, too?) right before serving.
This is delicious frozen, too. If you want to freeze it, wait until it is completely set, then wrap it well.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7826