Sunny Citrus Cheesecake

Preheat oven to 325°F. Grease a 9-in. springform pan and wrap it with a double thickness of heavy-duty foil. Place on a baking sheet.

In a small bowl, mix flour, sugar, and lemon zest; cut in butter until crumbly. Press onto the bottom of the prepared pan. Bake until the edge is lightly browned, 25-30 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds.

To one portion, add lime juice, lime zest, and green food coloring. Pour batter over the crust. Place springform pan in a larger baking pan; add 1 inch of hot water to the larger pan. Bake until the center is just set and the top appears dull, about 25 minutes.

Meanwhile, to another portion of batter, add lemon juice, lemon zest, and 3 drops of yellow food coloring. Carefully remove the pan from the oven. Gently spoon over the lime layer. Return to oven; bake until the center is just set and the top appears dull, about 25 minutes.

To the remaining batter, add orange juice, orange zest, red food coloring, and remaining 3 drops of yellow food coloring. Carefully remove the pan from the oven. Gently spoon over the lemon layer. Return to oven; bake until the center is just set and the top appears dull, 30-35 minutes.

Carefully remove the pan from the oven. In a small bowl, whisk topping ingredients. Gently spoon over the cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes.

Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the side from the pan with a knife; remove the foil. Cool for 1 hour longer. Refrigerate overnight, covering when completely cooled.

Remove the rim from the pan. If desired, top with orange, lime, and lemon slices. Refrigerate leftovers.