- 2 cups finely crushed biscuits (cookies) - I used a mixture of butternut snap and milk coffee Arnott's
- 90 grams (6 tbs unsalted) butter, softened
- 4 packages (225g/ 8 oz each) cream cheese, room temperature
- 1 1/3 cups sugar
- 2 teaspoons vanilla
- 1 pinch salt
- 2/3 cup (187g) sour cream
- 2/3 cup (187g) heavy cream
- 4 large eggs
- pink, blue, purple and yellow food coloring (I used gels)
- Preheat oven 350°F (175°C).
- Wrap a 9" springform pan with foil, making sure it's high enough that water can't get in.
- Crush the biscuits (cookies) by hand or a food processor and then mix in butter with your clean fingers, or again in the food processor.
- Press the mixture into the pan. Bake the crust for 10 minutes on a low oven rack. Allow to cool completely.
- Turn oven temperature down to 325°F (165°C).
- For the filling, whip cream cheese in a mixer using the whisk attachment, or with a hand held mixer on medium speed. Whip until smooth, about 3- 4 minutes. Then add sugar, and continue to beat until smooth, another 3- 4 minutes.
- Add vanilla, salt, sour cream and heavy cream and beat on medium until smooth. Add in 1 egg at a time, beating between each egg.
- Divide into 4 bowls. Add food color to each bowl.
- Using dessert spoons, dollop the colors into the pan.
- Create a water bath for the cheesecake by placing the pan into a roasting dish, and filling with boiling water about 1 inch up the side of the springform pan.
- Bake for 1 hour and 30 minutes or until set but still jiggles slightly 2 inches from the edge.
- Turn off the oven, place a wooden spoon in the door to keep it ajar, and let the cake cool in the oven for 1 hour. This is the secret to a crack free cheesecake
- Cover the cheesecake in cling wrap, not touching the surface, and refrigerate for 4 hours or overnight.
- Remove the cling wrap, open the springform pan, and remove the side.
- Store cheesecake in the fridge, and it can keep for 3 days.