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1
Preheat oven to 325, then line a 9x13 pan with non-stick foil or parchment paper
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2
Combine cake mix, melted butter, 1 egg and 2/3 cup milk in mixing bowl. Stir until combined. Batter will be thick like brownie mix. Equally divide batter into 6 bowls.
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3
Color one bowl purple, another blue, green, yellow, orange, and pink, reserve 1 tablespoon of each color for top of bars.
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4
Spoon teaspoonful of colored batter into bottom of pan, alternating colors as you go.
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5
Wet hands slightly and press batter, flattening it where needed.
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6
Add 1 1/2 teaspoons milk to each of the remaining tablespoons of batter to thin them out.
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7
Stir together cream cheese and sugar. Add egg and vanilla and stir until smooth.
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8
Pour cheesecake filling over layer of cake batter. Drizzle thinned out batter over filling,then swirl using fork or knife.
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9
Bake uncovered for 20 minutes.
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10
Remove and cover pan with tinfoil to keep colored swirls from browning. Return to oven for 14-20 minutes.
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11
Cool at room temperature for about an hour, then refrigerate for at least 2 hours. Center will still jiggle slightly and will firm up as it cools.
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12
When ready to serve cut in 24 squares, store in refridgerator.
