Raspberry Cheesecake:

1. Mix cream cheese, sugar, and egg on medium speed for 3-5 minutes until smooth. Add raspberry extract and food coloring.
2. Pour into a greased 8-inch cake pan and bake at 325°F (convection oven) or 350°F (regular oven) for 18-24 minutes until set. Let cool completely and refrigerate for at least 2 hours.

Lemon Cheesecake:

1. Mix cream cheese, sugar, and egg on medium speed for 3-5 minutes until smooth. Add lemon extract.
2. Pour into a greased 8-inch cake pan and bake at 325°F (convection oven) or 350°F (regular oven) for 18-24 minutes until set. Let cool completely and refrigerate for at least 2 hours.

Orange Cheesecake:

1. Mix cream cheese, sugar, and egg on medium speed for 3-5 minutes until smooth. Add orange extract and food coloring.
2. Pour into a greased 8-inch cake pan and bake at 325°F (convection oven) or 350°F (regular oven) for 18-24 minutes until set. Let cool completely and refrigerate for at least 2 hours.

White Sheet Cake:

1. Preheat oven to 350°F and prepare a 12×17-inch sheet pan.
2. Whisk together flour, baking soda, and salt.
3. Cream butter and sugar on medium speed for about 2 minutes. Add egg whites, vanilla, and sour cream, mixing until smooth.
4. Add flour mixture and milk in alternating batches until well combined.
5. Spread batter into prepared pan and bake for 18-22 minutes. Let cool and freeze until ready to assemble.

Whipped Cream:

1. Chill mixing bowl and whisk.
2. Whip cream for 1-2 minutes, then add vanilla extract and confectioners sugar. Whisk until stiff peaks form, adding meringue powder if desired. Chill until ready to use.

To Assemble Cake:

1. Once cheesecakes and white cake are chilled, use an 8-inch pan to cut perfect round discs of white cake.
2. Place orange cheesecake on a cake stand, then layer with one disc of white cake.
3. Top with lemon cheesecake, followed by the second white cake disc, and finally the raspberry cheesecake.
4. Cover with whipped cream and serve.