Crust

1. Preheat oven to 325°; grease an 8x8 pan with butter. 
2. Add crushed cookies to a bowl with melted butter and mix until combined. 
3. Press tightly into the bottom of the prepared pan then set aside.

Filling

1. In a large bowl, using a hand mixer or stand mixer, beat together cream cheese, sour cream, and sugar until smooth.
2. Next, add in the eggs one at a time and combine. Beat in the vanilla.
3. Pour half the cheesecake mixture into the prepared pan and set aside.
4. Take the remaining mixture and separate into small bowls, one for each different color of food coloring you plan on using.
5. Add a few drops of neon food coloring and mix well (the more coloring, the more vibrant the colors).
6. Spoon a spoonful of colored mixture onto the plain mixture in the pan, alternating colors.
7. Using a butter knife, gently swirl colors back and forth to create swirling patterns.
8. Place baking pan into the oven and bake for 45 minutes, until slightly jiggly.
9. Remove from oven and let cool at room temperature.
10. Refrigerate until firm, around 4 hours or overnight.
11. Slice and enjoy!