• Preheat the oven to 325 degrees Fahrenheit. Prepare a springform pan with parchment paper.

Make the Crust:

• Press the sugar cookie dough into the bottom of the prepared pan, creating an even layer for the crust. Set aside while you create the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, blend the cream cheese with an electric mixer until smooth and creamy. Beat in the white sugar, salt, and flour until combined. Add the eggs one at a time to the cream cheese mixture, then add the vanilla extract and sour cream.
• Separate the cream cheese mixture into 4 small bowls. Add a small drop of food coloring into each bowl, stirring to create 4 different colors of filling.
• Take the first color of cheesecake batter and pour on top of the cookie dough crust, spreading to cover the crust completely. Gently pour the second color on top of the first, spreading again, but not quite to the edges.
• Repeat with the rest of the colors, so you can see a little bit of each layer around the edge of the cheesecake.

Bake & Decorate:

• Bake for 60 minutes. The cheesecake top should be puffy, with the edges set and center still a bit jiggly.
• Turn off the oven and open the door, leaving the cheesecake inside the oven until the oven is cool.
• Remove the pan from the oven, cover it, and place it in the fridge for at least 1 hour to chill. You can decorate with whipped cream, toasted coconut flakes, and mini Cadbury chocolate eggs.