INGREDIENTS

2 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, melted

1/4 cup packed light brown sugar

1 tablespoon McCormick® Ground Cinnamon

3 packages (8 ounces each) cream cheese, softened

1/2 cup granulated sugar

1 tablespoon McCormick® All Natural Pure Vanilla Extract

1 container (8 ounces) frozen whipped topping, thawed

1/2 teaspoon unsweetened cocoa powder

1/4 teaspoon McCormick® Red Food Color

5 drops Blue McCormick® Neon Assorted Food Color & Egg Dye, 4 count

1 drop Purple McCormick® Neon Assorted Food Color & Egg Dye, 4 count

INSTRUCTIONS 

Mix graham cracker crumbs, butter, brown sugar and cinnamon in medium bowl until well blended. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Reserve 1/2 cup of the cream cheese filling. Spread remaining filling evenly over crust.

Divide reserved cream cheese filling evenly into 2 bowls (1/4 cup in each bowl). Stir cocoa powder and red food color into one bowl. Stir 5 drops neon blue and 1 drop neon purple food colors into second bowl. Drop the red and blue cheesecake batters by teaspoonfuls in alternating rows. Cut through batter with knife horizontally then vertically for marble effect.

Refrigerate 2 to 3 hours or until set. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in refrigerator.