Preheat oven to 325F. Mix the graham crackers crumbs and butter in a small mixing bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.

Reduce the oven temperature to 300F.

In a large bowl, add the cream cheese and sugar, beat until smooth with a hand mixer. Add the cornstarch and mix until well blended on low speed.

Add the whipping cream and continue mixing on low speed until well combined.

Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl and beat until smooth.

Divide the cheesecake batter into 3 equally sized potions. Mix blue food coloring into one until you have reached your desired color (note: many food colorings darken with time). Repeat for the red and leave the 3rd bowl white.

Wrap the springform pan in tinfoil to place into a water bath later.

Pour the blue cheesecake batter on the center crust and spread flat but leave about an inch or so from the edge.

Carefully pour the white starting from the center and spread the same way. The blue layer should start to spread naturally with the weight of each layer.

Repeat again for the red layer.

Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven to bake. Bake for 1 hour and 40 minutes. Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.

After the 30 minutes of rest, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 2 hours or overnight to fully set.