> Cooking spray
> 2 cups graham cracker crumbs (about 1 1/2 sleeves crushed)
> 1 1/4 cups sugar, divided
> 1/2 cup (1 stick) salted butter, melted
> 4 (8 oz) pkgs reduced-fat cream cheese, softened
> 1/2 cup sour cream
> 2 tsp vanilla extract
> 1 tsp salt
> 4 large eggs
> Red food coloring
> Blue food coloring
Preheat oven to 325°F and line a 9x13-inch baking dish with foil. Lightly spray foil with the cooking spray. In a large bowl, combine the graham cracker crumbs, ¼ cup sugar, and the melted butter. Stir until crumbs are moist. Press crumbs into bottom of baking dish.
To the bowl of a stand mixer, add the cream cheese. Beat on medium speed 2 min., until smooth. Add the sour cream, remaining 1 cup sugar, vanilla extract, and salt. Beat 2 min., until combined. Add the eggs one at a time, beating well after each addition.
Transfer ¼ cup filling each to 2 separate bowls (½ cup filling total). Add the red food coloring to one bowl and the blue food coloring to the other bowl. Stir each bowl until color is well blended.
Gently pour remaining white filling over graham cracker base and spread evenly. Spoon alternating dollops of blue and red filling down length of cheesecake. Using a skewer or butter knife, swirl colors into white filling, taking care not to dig into the graham cracker base.
Bake 35–45 min., until center barely jiggles. Turn off oven and crack open oven door. Let sit in open oven 1 hour. Remove from oven and refrigerate overnight. When chilled, cut into squares.