Ingredients
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Cooking spray
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2 cups graham cracker crumbs (about 1 1/2 sleeves crushed)
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1 1/4 cups sugar, divided
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1/2 cup (1 stick) salted butter, melted
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4 (8 oz) pkgs reduced-fat cream cheese, softened
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1/2 cup sour cream
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2 tsp vanilla extract
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1 tsp salt
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4 large eggs
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Red food coloring
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Blue food coloring
Steps
1
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.
2
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.
3
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.
4
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.
5
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.
