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1
Heat oven to 325F.
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2
Combine graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
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3
Bake 10 min.
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4
Meanwhile, beat next 4 ingredients in large bowl with mixer until blended.
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5
Add sour cream; mix well.
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6
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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7
Measure about 1-3/4 cups batter into separate bowl; tint with red food colouring.
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8
Measure 1-1/2 cups of the remaining batter into separate bowl; tint with orange food colouring.
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9
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.
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10
Tint each of the remaining plain batters with a different colour food colouring, adding in order listed in ingredient list.
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11
Pour red batter over centre of crust.
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12
Repeat with remaining batters, one colour 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 centre of pan.
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13
Bake 1 hour to 1 hour 5 min.
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14
or until centre is almost set.
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15
Turn off oven.
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16
Open oven door slightly.
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17
Let cheesecake stand in oven 1 hour.
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18
Run knife around rim of pan to loosen cake; cool completely before removing rim.
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19
Refrigerate 4 hours.
