Sunny Citrus Cheesecake

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
2. In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust.
4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes.
5. Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes.
6. To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer.
7. Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven.
8. In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes.
9. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.