The bowl is in a stand mixer, or within a big bowl (using hand mixers) add the cream cheese and mix until it is smooth and creamy.
Stir in sugar, and then stir again until it becomes creamy.
Add vanilla extract, and salt and mix until everything is well mixed. If you are using the stand mixer, be sure you stop every few minutes in order to clean the top and the bottom of the bowl using the spatula, so that all ingredients are equally incorporated.
While the mixer is running at a low speed, slowly add lightly beaten eggs one at a moment and stir until each egg has been incorporated. After all, the eggs have been added then use a spatula to scratch the top and sides of the bowl. the bottom of the bowl and ensure all ingredients are well mixed.
Divide your batter into six Ziploc bags. Add your food colouring next to achieve the colour you want. Small bowls are used to mix in the colouring.
Drop your batter into the crust, letting the colours blend together. If you'd rather keep it in layers, use a butter knife to swirl the colours about.
But be careful not to overmix them. Use the tip of the knife to swirl a couple of times.
Use a roasting pan to make it half-full with water to make an evaporation bath. Place your cheesecake pan inside the bath.
Put it in the oven and bake for 45-50 minutes or until the edges have become firm. It will be apparent that the middle is still wobbling. Close the oven and switch it off and then let the cake sit for about an hour inside.
Take the cake out of the bath and place it to dry on the rack. Place it in the fridge for a minimum of four hours.
Enjoy after being taken out of the refrigerator!