Tie-Dye Cheesecake

• 1 box Red Velvet Cake Mix, 18 Ounce Box
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• 1-1/2 pound Cream Cheese
• 1-1/3 cup Sugar
• 5 whole Large Eggs
• 1/4 cups Flour
• 1 teaspoon Vanilla Extract
• 16 ounces, weight Sour Cream
• 6 containers Gel Food Coloring
• 6 containers Fruit Flavored Extracts
• 6 cups Fresh Fruit
• 1/4 cups Apple Jelly
• 2 Tablespoons Water

1. Prepare cake according to directions. Pour one half of the batter into a sprayed 9" springform pan. (Set aside the other half of the batter for another purpose - bake it now, use it later, whatever you choose - but you will only use half of it for my recipe). Bake at 350F for 25 minutes. Set the pan aside to cool.
2. Filling: Have ingredients at room temperature for best results. Set oven to 325F.
3. Start by beating cream cheese on low speed until light and fluffy. Add the sugar, a little at a time, mixing in between until creamy. Add one egg at a time, beat after each egg. When eggs have been mixed in, add the flour, then vanilla and finally sour cream. Beat well.
4. Divide the batter into 6 bowls, coloring and flavoring each bowl as desired. Drop large spoonfuls onto the top of the cooled cake randomly or in a pattern (for example, rainbow). Then swirl them a bit using the handle of a spoon in a circular direction, twice around.
5. Bake in 325F oven on the middle rack for 1 hour and 15 minutes. When time is up, prop open oven door and leave the pan in the oven for one more hour. Remove from oven. Cool overnight.
6. Top creatively with fresh fruit.
7. Gently melt apple jelly with water in a saucepan over low heat. Brush over fruit.

red, water, cream cheese, sugar, eggs, ubc, vanilla, cream, containers, containers, fresh fruit, ubc, water

Taken from tastykitchen.com/recipes/desserts/tie-dye-cheesecake/ (may not work)