Preheat the oven to 325˚F. Use a cupcake pan and insert liners into the pan.
In a medium size bowl combine graham cracker crumbs, sugar and butter. Stir together until fully combined.
Divide mixture and spoon into the bottom of the cupcake liners, press down firmly into the bottoms.
Bake the crust in the oven for 5 minutes. Remove from the oven and allow to fully cool.
Reduce oven to 300˚ F. In a large bowl, mix the cream cheese, flour and sugar on low speed until combined. Scrape down the sides to ensure all ingredients are mixed.
Then add in vanilla extract and sour cream. Fully combine.
Add eggs one at a time and slowly beat after each addition.
Divide the cream cheese mixture into three bowls. Leave one cream cheese mix bowl white. Add red gel coloring to one bowl and add blue gel coloring to the other bowl. Mix gel colors until you get your desired shade of red and blue.
Spoon the white batter into each cup, then layer red batter and top with blue batter. Continue with all cupcake liners. Each cup should be almost filled to the top.
Bake for 18-20 minutes, then turn off the oven and leave cheesecakes in the oven with the door closed allowing them to sit for 10 minutes.
Crack the oven door and allow mini cheesecakes to cool for an additional 15-20 minutes.
Remove from the liners and top with additional toppings as desired.
Enjoy! ☺
