Candy Corn Cheesecake

CANDY CORN CHEESECAKE

15 graham crackers, crushed
2 Tbsp. butter, melted
4 (8 oz.) pkg. cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 Tbsp. vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. Place insert on top of unbaked crust. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. For the candy corn effect: Pour some untinted cheesecake batter into the middle section of the insert, to about 1/4-inch from the top of the divider. Tint the remainder of the batter yellow~ use a mixture of Wilton Lemon Yellow & Golden Yellow (as Wilton suggested). Pour the yellow batter into the outer section of the insert. Tint the remainder of the yellow batter orange, by adding Orange coloring to it. There’s no problem with the yellow becoming orange. Carefully lift the divider straight up, out of the cheesecake. Before baking, put heavy-duty aluminum foil around the bottom/sides of the pan by setting the foil on the counter, placing the cheesecake on it, and wrapping the foil up and around the sides of the pan) and place it gently in a water bath (I filled a roasting pan with about an inch of HOT water, put it in the oven and then placed the cheesecake pan in it). Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Cut into wedges to look like candy corn: