INGREDIENTS
for the crust
1 sleeve of graham crackers
½ stick melted butter
1 Tablespoon granulated sugar
for the cheesecake
2 ½ teaspoons unflavored powdered gelatin
2 Tablespoons cold water
1 pound cream cheese, full-fat, room temperature
½ cup granulated sugar
½ teaspoon lemon juice
1 teaspoon vanilla extract
salt, dash
1 cup heavy cream, room temperature
gel food coloring
whipped cream
candy eggs (optional garnish)
sprinkles (optional garnish)
jumbo silicon muffin pan
METHOD
for the crust
Crush the graham crackers using a blender or by hand. Using a fork, combine crumbs, melted butter, and sugar. Place silicon pan on a baking sheet, then divide the crumb mixture evenly into the bottom of the 6 wells. Press mixture firmly to form the crust.
for the cheesecake
Add cold water and gelatin to a small bowl, whisk to combine and set aside, about 5 minutes. Once set, heat in microwave for 15 seconds until it is melted completely, keep warm and in a liquid state. Using a stand or hand mixer, beat cream cheese until smooth and creamy. Add lemon juice, vanilla extract, sugar, and salt. Continue mixing until thoroughly combined, scraping sides occasionally. While on low speed, add heavy cream then mix in the warm gelatin liquid, mixing to combine.
to assemble
Divide the cheesecake mixture evenly into 4 bowls. Add a drop of gel food coloring to each bowl, stir to combine, add more until desired color is reached. Divide the first color among the 6 wells, making the top smooth with the back of a spoon. Working quickly, repeat this step with remaining colors to create 4 layers, and then place in the freezer for 2 hours to set. Press the mold from the bottom to remove and place on serving dish. Let sit at room temperature for 30-45 minutes to thaw before decorating and serving. Decorate the tops as desired with a swirl of whipped cream, candy eggs and sprinkles. Serve chilled, not frozen.
