Cotton Candy Cheesecake

Directions

1. With a blender, crush the graham crackers into crumbs and place in a dish.
2. Add sugar and melted butter and stir.
3. Press crumb mixture into your parchment lined pans and place in freezer.
4. Mix heavy cream and 1 Tablespoon of sugar and mix on medium speed until the cream starts to thicken.
5. Turn the mixer on high and whip until stiff peaks form.
6. Put the whipped cream in a bowl and place in the refrigerator.
7. Mix the softened cream cheese on medium speed until smooth.
8. Add the sugar and blend until well mixed.
9. Remove the whipped cream from the refrigerator and add it to the cream cheese. Blend until completely mixed. Place the bowl in the refrigerator.
10. Boil 1 cup of water and while the water boils place 1 Tablespoon each of the Berry Blue, Cherry, and Lemon JELLO in separate large Ramekins.
11. When the water boils pour 1/3 of the water into each of the Ramekins and stir the JELLO until dissolved. (Use separate spoons to stir the JELLO, so the colors and flavors are not blended together).
12. Allow the JELLO to cool to room temperature.
13. When the JELLO is cool, but not yet congealed, remove the cheesecake filling from the refrigerator, and divide it into three separate bowls.
14. In one bowl pour the Berry Blue JELLO into the cheesecake filling, and stir well to blend. Add more of the powdered JELLO to the cheesecake filling to make the blue color desired.
15. Continue to stir the filling until the JELLO is dissolved completely.
16. Continue the same steps with the Cherry and Lemon JELLO.
17. Remove the Spring-form pans from the freezer and starting with the blue layer, place an equal amount of the filling in the pans.
18. Place the pans back in the freezer and allow them to stay in the freezer for about 45 minutes or until the filling is completely set.
19. Place the cherry and lemon filling in the refrigerator while the blue layer sets.
20. Continue these steps for the cherry and lemon layers.
21. Finally, place the pans back in the freezer and set for at least four hours or overnight for best results.
22. When you're ready to serve the cheesecakes remove the pans from the freezer and remove the Spring-form from the outside of the pans.
23. Remove the bottom layers of the pans, and peel the parchment paper from the bottom.
24. Open the packages of cotton candy and add a generous amount to the tops of the cheesecakes.