# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 6 tablespoons unsalted butter, melted
→ Cheesecake Layer
06 - 16 oz cream cheese, softened
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1/3 cup sour cream
10 - 1 tablespoon all-purpose flour
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract
→ Swirl Colors
13 - Purple gel food coloring
14 - Green gel food coloring
15 - Yellow gel food coloring
→ Icing
16 - 1 cup powdered sugar
17 - 2 to 3 tablespoons milk
18 - 1/2 teaspoon vanilla extract
→ Topping
19 - Purple sanding sugar
20 - Green sanding sugar
21 - Gold sanding sugar
# Directions:
01 - Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a medium bowl. Mix until evenly moistened. Press firmly into pan bottom and bake for 10 minutes. Cool slightly.
03 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Fold in sour cream, flour, vanilla extract, and almond extract until just combined.
04 - Divide cheesecake batter into three equal portions. Color one portion purple, one green, and one yellow-gold using gel food coloring. Stir each until color distributes evenly.
05 - Drop spoonfuls of colored batters randomly over cooled crust. Using a knife or skewer, gently swirl colors together for marbled effect. Avoid overworking to maintain distinct color definition.
06 - Bake for 35 to 40 minutes until center is set with slight wobble when pan is gently moved. Cool to room temperature, then refrigerate minimum 4 hours or overnight.
07 - Whisk powdered sugar, milk, and vanilla extract until smooth consistency. Drizzle evenly over chilled bars.
08 - Sprinkle purple, green, and gold sanding sugar over iced bars. Cut into 16 even bars and serve chilled.
