Rainbow Cheesecake

As promised, but very late (of course), here is my little sister's 14th birthday cake: RAINBOW CHEESECAKE.

I also made this cheesecake as my father decided to take a nap in the living room (which is attached to the kitchen) so I woke him up. It sucked. Have you ever tried to use a mixer while someone was sleeping? Not easy.
   

 After surfing the internet for days trying to find a recipe, I open our never before used spring form pan and out pops the Pampered Chef recipe for cheesecake. It was like a gift from Jesus. So I used it. So you don't have to Google it, I will provide it for you here. 

Ingredients:

Crust

8 graham crackers (4 1/2 X 2 1/2 inches each, about 1 cup crumbs) - I only needed 5 1/2 or so... 8 was WAY TOO MUCH.
1/4 cup butter or margarine, melted - I probably could've used another Tablespoon of butter as well.
1 tablespoon sugar

Filling

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup sour cream
1 teaspoon vanilla

1. Preheat oven to 350°F. Place graham crackers in resealable plastic food storage bag. Crush into fine crumbs using Baker's Roller. Combine graham cracker crumbs, butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan fitted with flat base. Bake 10 minutes. Remove from oven to Cooling Rack.

2. Meanwhile, place cream cheese in Batter Bowl. Whisk using whisk until soft and creamy. Whisk in sugar and flour until well combined. Add eggs, sour cream and vanilla; whisk until smooth.

3. TO MAKE IT RAINBOW-Y: Distribute batter into 6 bowls evenly. Stir in GEL FOOD COLORING to get desired colors. (Gel is very important!! Don't use the liquid kind, it'll water down your batter.) Make sure the colors are completely blended and there aren't any streaks. To "splatter," put a spoon of each color in one at a time. Be sure to get around the outside as well as the inside. I didn't have much trouble getting it even, just try not to "smooth" it out because the colors will smear and you don't want an icky looking cake. 

4. Bake 50-55 minutes until center is just set. 

5. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover and refrigerate until thoroughly chilled. Release side clamp and remove collar. 

Also, look at the Little Mermaid plates. HOLLA at my girl, Ariel. :)