Rainbow Cheesecake

Made this delicious cheesecake with my friend Katie and her adorable son Quentin. It came out so good!

Ingredients

• 2 Cups graham crackers, crushed (crust)
• 2 Tablespoons sugar (crust)
• 6 Tablespoons unsalted butter (crust)
• 1/2 Teaspoon Cinnamon (crust)
• 1 Pinch Salt (crust)
• 2 Pounds Cream cheese, room temp
• 1 1/3 Cups Sugar
• 2 Teaspoons Vanilla
• 4 Large Eggs
• 1 Cup Sour Cream
• 1 Cup Heavy Cream
• 1 Pinch Salt
• 1 Container Food colors (blue, yellow, green, red)

To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter.

Press all of the graham cracker mixture into the prepared springform pan.  Press it down firmly in the pan. 

Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.

To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth.Then add sugar and continue to beat until smooth again.  Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.

Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.

 Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.

Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan

Bake at 325 degrees in the water bath for one hour and 45 minutes.

 Refrigerate for 4 hours before serving.