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1. Preheat oven to 325 F. For this recipe, I used three Wilton 6-cavity heart molds for a total of 16 hearts. Pan measures 10-5/8 by 7 by 1-1/4 inches; hearts measure 2-1/2 inches.
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2. Now prepare your water bath for your cheesecakes. Use either a roasting pan or a shallow baking dish that's large enough to fit the cheesecake mold into and fill it with enough water that it goes halfway up the sides of your heart molds. Make sure you don't add too much water. You don't want the water going into the cheesecake mold. Place this roasting pan with water only in the preheated oven so it comes up to temperature by the time you need to cook the cheesecakes.
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3. In a medium bowl, combine graham cracker crumbs, cinnamon, white sugar, and butter for the crust. Mix with spoon until well combined.
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4. Spoon graham cracker mixture evenly among 3 silicone heart molds (16 hearts) and pack down with back of spoon. Store in the refrigerator until cheesecake mixture is ready to pour.
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5. In the bowl of a stand mixer, mix softened cream cheese until smooth (about 2 minutes) then add sugar and mix for another minute.
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6. Mix in eggs and vanilla extract and mix for another 2 minutes on medium-high speed until everything is well combined and your mixture is smooth with no lumps.
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6. Stir in the sour cream and pour cheesecake batter into 6 small bowls. Add 5 drops of each food coloring into each bowl, or until you achieve your desired color.
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7. Pour colored batter into the prepared graham cracker hearts (one color per mold) filling each almost to the top.
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8. Carefully place heart molds into your water bath in the oven and cook for 28 minutes.
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9. Remove from oven and remove molds from the water bath. Let the hearts sit at room temperature for one hour and then place in freezer for two hours.
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10. Remove from freezer and pop them out of the silicone molds. Using red or white frosting you can pipe whatever you want onto the top of the conversation cheesecake heart.
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Recipe adapted from Hungry Happenings.
