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1
Heat oven to 325u00b0F.
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2
Combine graham crumbs and butter.
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3
Press onto bottom of parchment-lined 9-inch springform pan. Bake 10 min.
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4
Meanwhile, beat next 4 ingredients in large bowl with mixer until blended. Add sour cream; mix well.
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5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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6
Measure about 1-3/4 cups batter into separate bowl; tint with red food coloring.
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7
Measure 1-1/2 cups of the remaining batter into separate bowl; tint with orange food coloring. Continue to divide remaining batter into 4 additional bowls, decreasing measure of batter in each bowl by additional 1/4 cup as you work your way down to the last bowl which should have only about 1/2 cup batter. Tint each of the remaining plain batters with a different color food coloring, adding in order listed in ingredient list.
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8
Pour red batter over center of crust.
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9
Repeat with remaining batters, one color at a time, starting with the batter with the most volume and working your way down to the batter with the least volume, and always pouring batters over batter in center of pan.
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10
Bake 1 hour to 1 hour 5 min. or until center is almost set. Turn off oven. Open oven door slightly. Let cheesecake stand in oven 1 hour.
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11
Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.
