Rainbow Raspberry New York Style Cheesecake

New York style cheesecake with 2 raspberry flavored layers and chocolate crust. Has all the colors of the rainbow in a tie dyed effect. It's a beautiful and delicious dessert. I have done this effect many times with cakes and cupcakes, but this is the first time I tried it with a cheesecake. Your family and guests will be super impressed!

Crust:

1 1/2 cups Oreo cookie crumbs

4 tbls. melted butter

Filling:

32 oz. room temperature cream cheese

1 1/2 cups sugar

3/4 cup milk

4 eggs

1 cup sour cream

1/4 cup flour

1 tbls. vanilla extract

Red, Blue, Yellow and Green gel food color

Raspberry puree

9" Springform pan

Large roasting pan

Put Oreo cookies in a food processor until they are fine crumbs. Mix 1 1/2 cups with 4 tbls. of melted butter. Press it into a 9" springform pan.

Bake it at 350 degrees for 10-12 minutes.

In a mixer add 32 ozs. of room temperature cream cheese.and 1 1/2 cups sugar. Cream them together.

Then add 3/4 cup of whole milk mix in at low speed.

Mix in 4 eggs one at a time at low speed.

Mix in 1 cup sour cream, 1/4 cup flour and 1 tbls. vanilla extract. Mix at low speed until incorporated.

Mix the ingredients at low speed to help prevent cracking of your cheese cake!

Divide the batter between 6 bowls. In 2 of the bowls stir in 2-3 tbls. of raspberry puree. Then add gel food color to make one a bright purple and the other red.

Raspberry puree: put thawed frozen raspberries in a blender and puree. Then pass it thru a fine strainer to remove all the seeds.

Color the other 4 bowls blue, orange, yellow and green. Use gel colors to keep your batter nice and thick.

Wrap the springform pan in a couple layers of tin foil. We will bake it in a water bath.

Pour the purple raspberry batter into the center of your pan. Then pour the blue batter into the center of the purple batter. DO NOT spread the batter. The weight of the next batter layer will cause the batter to spread.

Follow the same process for the green, yellow and orange batter. Always pouring into the center of the previous layer. Finish the process with the red raspberry layer.

Give your pan a few taps on your work surface to help remove any air bubbles.

Put the springform pan into a roasting pan. You can use the inexpensive foil ones you can pickup at your grocery store.

Pour in boiling water until it reaches about an inch up the sides of your springform pan.

Bake at 325 degrees for 1 hour and 40-50 minutes. You want the edges to be set but a little jiggly in the middle.

Then turn off the oven Prop the door open just an inch or so. Let it sit in the warm oven for 2-3 hours. We want it to cool off very slowly to prevent cracking.

Once it has completely cooled, cover with tin foil and refrigerate until it is completely set and firm. Overnight is best.

Remove it from the springform pan and enjoy. I served mine with a little whipped cream, and rainbow sprinkles scattered around the plate. It is beautiful and delicious with the 2 layers of raspberry flavor.