Instructions

1. Preheat oven 350°F (175°C).
2. Wrap a 9" springform pan with foil, making sure it's high enough that water can't get in.
3. 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.
4. Press the mixture into the pan. Bake the crust for 10 minutes on a low oven rack. Allow to cool completely.
5. Turn oven temperature down to 325°F (165°C).
6. 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.
7. 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.
8. Divide into 4 bowls. Add food color to each bowl.
9. Using dessert spoons, dollop the colors into the pan.
10. 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.
11. Bake for 1 hour and 30 minutes or until set but still jiggles slightly 2 inches from the edge.
12. 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
13. Cover the cheesecake in cling wrap, not touching the surface, and refrigerate for 4 hours or overnight.
14. Remove the cling wrap, open the springform pan, and remove the side.
15. Store cheesecake in the fridge, and it can keep for 3 days.