1-Getting ready to bake: preheat your oven to 325°F (163°C) and get a 9.5-inch springform pan ready by spraying it with nonstick spray and wrapping the sides with parchment paper. This sets the stage for a cheesecake that comes out looking as good as it tastes. Mix the graham cracker crumbs with 1 tablespoon of granulated sugar and 5 tablespoons of melted butter, then press that mixture into the pan for a sturdy crust just bake it for 15 minutes and let it cool before moving on.

2-Prepare the cream cheese batter: beat 24 ounces of room temperature cream cheese until it’s perfectly smooth, then mix in 1 1/4 cups of granulated sugar until everything blends well. Add in 2 teaspoons of vanilla extract and incorporate 4 large eggs one at a time, making sure each one mixes in fully. Follow that with 1 cup of full-fat sour cream and 1/2 cup of heavy cream to create a luscious batter. Once that’s done, divide the batter evenly into six bowls and stir a different gel food color into each one for red, orange, lemon yellow, leaf green, royal blue, and purple.

3-Layer and bake the cheesecake: wrap your pan with tin foil and carefully layer the colored batter into the center of the pan, starting with red and gently tapping to remove any air bubbles. Pop the wrapped pan into a water bath to keep things even and bake for 1 hour and 20 minutes. After baking, let it cool in the oven with the door slightly open, then chill overnight before you slice and serve that creamy goodness.