Instructions

1. Preheat the oven to 325 degrees. Line a 9x13 pan with foil.
2. Place the cookies (cream included) in a food processor. Pulse until the cookies become crumbs.
3. Stir in the butter until mixed in. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes. Remove and cool.
4. Place a large baking sheet on the bottom rack of the oven. Fill it halfway with water. Let the oven preheat again.
5. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
6. Add the eggs and beat gently just until they are mixed in.
7. Divide the batter evenly into 3 bowls. Use the food coloring to tint two of the bowls red and blue.
8. Spoon the mixture evenly over the crust, alternating the colors. Drag a butter knife through the batter going up and down and back and forth until you get a good swirl pattern. Do not over mix.
9. Place the pan on the oven rack above the pan of water. Bake for 45-50 minutes. Remove from the oven immediately and place on a wire rack.
10. Let the cheesecake cool on the counter for 1 hour, then refrigerate for 4-6 hours.
11. Cut into squares and serve with whipped cream and sprinkles, if desired.