Tie-Dyed Cheesecake

My Mountie says it's time for a cool recipe, so I've been searching the net, (for hours I tell you!) and came across this tie-dyed cheesecake recipe! I bet it tastes as good as it looks! But then again, how can you go wrong - it's cheesecake after all :-)

~drool~

Ingredients:

First the crust - 1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions. Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter. Allow cake layer to cool completely in the pan. Set aside.

Now the cheesecake:

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 large eggs
• 1/4 cup sour cream
• food colouring

Preheat oven to 325 degrees.

In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.

Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.

Bake 35 minutes, until the center is just about set when you jiggle the pan. Allow to cool completely and refrigerate before serving. Run a knife around the cake to release it before removing sides of pan. Serves 12.

(via: Slashfood.com)