Instructions:
Melt the butter in a large saucepan over medium heat.
Add marshmallows and stir continuously until completely melted and creamy.
Remove from heat and immediately stir in Rice Krispy cereal until well mixed.
Grease hands and the inside of a 9″ springform pan. Press the cereal mixture firmly into the bottom and sides of the pan to form a crust. Use the back of a measuring cup to compress it evenly. Let set in the freezer while you prepare the filling.
Cheesecake Filling:
In a food processor with a whisk attachment, beat the cream cheese, condensed milk, vanilla extract and lemon juice until smooth and creamy.
Divide the mixture into several bowls, depending on how many colors you want to use.
Add food coloring to each bowl and adjust the amount to get the desired intensity of each color.
Assemble the cheesecake:
Remove the base from the freezer. Carefully pour one color of the filling into the base and spread it evenly. Place it back in the freezer to let this layer set for about 20-30 minutes.
Repeat the process with each color, making sure each layer is set before adding the next to keep the layers separate.
Decorate:
Once all the layers have been added and the final layer is set (ideally after an overnight stay in the fridge), decorate the top with sprinkles and pipe some homemade buttercream to embellish the whole thing if needed
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