YELLOW DRIZZLE (FOR CADBURY CHEESECAKE):
6 tablespoon powdered sugar
1 and ¼ teaspoon milk, plus more as needed
⅛ teaspoon vanilla extract
Few drops yellow food colouring
INSTRUCTIONS
FOR THE CRUST:
Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
Add graham cracker crumbs and sugar to a mixing bowl and mix together using a fork. Mix in melted butter. Place about 2 tablespoons of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 4-6 minutes. Allow to cool on a wire rack. Lower oven temperature to 325F.
FOR THE COLOURFUL CHEESECAKE LAYERS:
In a large bowl using a handheld mixer, beat the cream cheese, sugar and cornstarch on medium-low speed until creamy, about 1 minute.
Scrape down the sides of the bowl and add sour cream, heavy cream, lemon juice and vanilla and continue beating until smooth.
Add eggs one at a time, beating slowly until just combined, do not overbeat.
Divide batter between 4 bowls, about ¾ cup per bowl. Tint with pink, blue, yellow and purple gel food colouring.
Forcefully tap each bowl on the counter a few times to release any air bubbles.
Fill each liner with 1 tablespoon of purple batter and spread into an even layer. Repeat with 1 tablespoon of blue, then pink, then yellow. Spreading each colour into an even layer. Bake in preheated oven for 20-25 minutes until centers are slightly jiggly, like Jello.
Remove from oven and allow to cool completely on a cooling rack.
Cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight.
