Tie-Dyed Cheesecake

• 12 sheets chocolate graham crackers, ground
• 6 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 2/3 cups sugar
• 5 eggs
• 1 (8 ounce) container sour cream
• 1/4 cup flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon for tinting yellow food coloring
• 1/8 teaspoon green food coloring
• 1/8 teaspoon red food coloring
• 1/4 teaspoon neon purple liquid food coloring

1. Put rack in center of oven; preheat to 325*F. Coat 9x3 spring form pan with cooking spray. Wrap outside of pan with foil. Combine cracker crumbs and butter. Press onto pan bottom. Bake 6 minutes. Put roasting pan on center oven rack; fill halfway with water.
2. At medium speed, beat cheese and sugar until smooth. At low speed, beat in next 4 ingredients, until smooth.
3. Divide batter among 4 bowls; tint 1 yellow, 1 green, 1 pink with red coloring and 1 purple. Pour into pan, one color at a time STARTING with yellow. Gently swirl batters. Place pan in water-filled roasting pan.
4. Bake 1 hour, 25 minutes until center jiggles slightly. Turn oven off. Let stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; run knife around edge. Cool and Chill overnight.

crackers, butter, cream cheese, sugar, eggs, sour cream, flour, vanilla, green food coloring, red food coloring

Taken from www.food.com/recipe/tie-dyed-cheesecake-198722 (may not work)