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1
Before getting started with the crust, make sure your springform pan is water tight. You may do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it.
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2
Mix together the graham cracker crumbs, sugar and cinnamon together in a bowl. Add the melted butter until thoroughly blended.
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3
Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan.
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4
Press the crust down firmly in the pan. You may use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
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5
Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes on a low rack.
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6
Remove from the oven and cool completely before continuing.
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7
Turn oven temperature down to 325 degrees Fahrenheit.
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8
To make filling, add the cream cheese to a mixing bowl.
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9
Beat until smooth, 4 to 5 minutes.
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10
Add sugar and continue to beat until smooth again, another 4 to 5 minutes.
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11
Add salt, vanilla and one egg at a time, beating briefly between each egg. Do not overbeat for it may cause cracks.
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12
Finally, beat in the sour cream and heavy cream until just incorporated.
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13
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.
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14
Pour colored mixtures into prepared and cooled crust.
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15
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. I have seen others that have just dolloped (by about 1/4 cupfuls) of the colored filling by overlaping colors and it still came out fine, just a different look.
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16
Place cheesecake into a baking dish filled with boiling water about 1 inch up the side of the springform pan.
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17
Bake at 325 degrees Fahrenheit in the water bath for 1 hour and 45 minutes.
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18
Turn off the oven, crack the door to the oven open.
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19
Let the cake cool in the oven for one hour. The slow cooling will help it not crack.
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20
Loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
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21
When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring and carefully lift off the outer ring.
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22
Slice to serve.
