Preheat oven to 350°F.

Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.

Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.

Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)

Bake for 10 minutes.

Remove pan from oven and let cool.

Reduce oven temperature to 325°F.

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and flour; mix on medium speed until well combined.

Using a separate bowl, whisk eggs and additional egg yolks together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.

Add the sour cream and vanilla; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Divide cheesecake mixture evenly into 6 bowls. Add food gel into each bowl and stir until well combined.

Pour each of the colored mixtures on top of the cooled crust.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with ~½” of water. Bake at 325° until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and let cool in pan for 1 hour.

Cover pan with plastic wrap and refrigerate overnight.

The next day, release pan and slice cheesecake.