Rainbow New York Style Cheesecake

Ingredients:

For the crust:
5 tbsp. unsalted butter, melted
4 oz. (approx. 8 whole) graham crackers crushed
1 tbsp. sugar

For the cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature 

For the rainbow effect:
Food coloring various colors (see food coloring chart)
6 serving bowls
Icing bag with large round tip

Directions:

To make the crust:
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.  In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar.  Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a spoon to firmly press the crumbs evenly into the pan bottom. Bake until beginning to brown around the edges, about 13 minutes.  Cool on a wire rack while preparing the filling.

To prepare the filing:
Increase the oven temperature to 500°F.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.  Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.  Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.  Scrape the bowl; add the sour cream, lemon juice, and vanilla.  Beat at low speed until combined, about 1 minute.  Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.  Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.  (Note: with all this scraping of the sides, a side swipe beater blade is incredibly helpful.  I still used a spatula just to be extra careful, but the side swipe was a big help.)

To make the cake rainbow:
Place the 6 serving bowls on the counter. Divide the filing into the bowls evenly. Add food coloring a few drops at a time until you reach the desired colors. (See color chart) I made a neon rainbow for mine. Fill the icing bag with the first color and squeeze directly into the middle of the crust. Rinse out bag and tip between each color. Always squirt each subsequent color into the middle of the cake.

To bake the cake:
Place on the middle rack of the oven and bake 10 minutes at 500°F; without opening the oven door, reduce the oven temperature to 200°F and continue to bake 1 1/2 hours.  Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours.  Run a paring knife between the cake and the springform pan sides.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake:
Removed the sides of the pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate.  Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.