Tye Dye Cheesecake

I joined a new baking group called You Want Pies With That? in which bloggers bake pies with a new theme every month. Sounds fun right?!
This month’s theme “Pies as a fashion statement” was picked by Holly because she is hooked on project runway. In honor of Project Runway and the fashion world in general, she decided that the theme for November would be all about Fashionable Pies, Outrageous Pies, Colorful Pies, Pies with Texture, Pies that are Haute Cuisine as well as Haute Fashion, Pies that are Decked Out, Embellished, and Over the Top! The pie with the most fashion gets the “most creative tart” award.
Being the hippee at heart that I am I immediately thought of tye dye! So I made my cheesecake recipe, divided the batter into 5 bowls, and let the boys dye and stir. We had a blast!
We spooned the batter over the graham cracker crust taking turns putting dollops of the colors on.
After baking, the cheesecake was dark on the top and sides but the center was still vividly bright and just as much fun to eat as it was to look at! Ingredients
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions
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. 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. Pour filling into prepared crust. 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.