Tie-Dyed Cheesecake

Name: Tie-Dyed Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 16 serving(s)
Ingredients: 12 sheets chocolate graham crackers, ground; 6 tablespoons butter, melted; 4 (8 ounce) packages cream cheese; 1 2/3 cups sugar; 5 eggs; 1 (8 ounce) container sour cream; 1/4 cup flour; 1 teaspoon vanilla extract; 1/8 teaspoon for tinting yellow food coloring; 1/8 teaspoon green food coloring; 1/8 teaspoon red food coloring; 1/4 teaspoon neon purple liquid food coloring

Submitted by Dee Fischer

"Swirled in yellow, green, pink and purple. this one is the masterpiece of deliciousness. From Woman's World, Dec. 12th issue."

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Ready In:: 2hrs 30mins
Ingredients:: 12
Serves:: 16

ingredients

12 sheets chocolate graham crackers, ground
6 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 ²⁄₃ cups sugar
5 eggs
1 (8 ounce) container sour cream
¹⁄₄ cup flour
1 teaspoon vanilla extract
¹⁄₈ teaspoon for tinting yellow food coloring
¹⁄₈ teaspoon green food coloring
¹⁄₈ teaspoon red food coloring
¹⁄₄ teaspoon neon purple liquid food coloring

directions

Put rack in center of oven; preheat to 325*F. Coat 9x3 spring form pan with cooking spray. Wrap outside of pan with foil. Combine cracker crumbs and butter. Press onto pan bottom. Bake 6 minutes. Put roasting pan on center oven rack; fill halfway with water.
At medium speed, beat cheese and sugar until smooth. At low speed, beat in next 4 ingredients, until smooth.
Divide batter among 4 bowls; tint 1 yellow, 1 green, 1 pink with red coloring and 1 purple. Pour into pan, one color at a time STARTING with yellow. Gently swirl batters. Place pan in water-filled roasting pan.
Bake 1 hour, 25 minutes until center jiggles slightly. Turn oven off. Let stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; run knife around edge. Cool and Chill overnight.