Rainbow Cheesecake

• 1-1/2 cups graham crumbs
• 1/3 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 2 Tbsp. flour
• 2 tsp. vanilla
• 1 cup sour cream
• 4 eggs
• red, orange, yellow, green, blue and purple gel food colourings

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

graham crumbs, butter, cream cheese, sugar, flour, vanilla, sour cream, eggs, red

Taken from www.kraftrecipes.com/recipes/rainbow-cheesecake-181727.aspx (may not work)