1. Preheat the oven to 350°F (175°C).
2. Prepare the graham cracker crust by crushing graham crackers and mixing with melted butter and sugar.
3. Press the crust mixture firmly into the bottom of a lined baking pan.
4. Bake the crust for about 10 minutes, then let it cool.
5. In a mixing bowl, beat cream cheese and sugar together until smooth.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in sour cream and vanilla extract until fully combined.
8. Divide the cheesecake batter into separate bowls.
9. Mix each portion with natural colorings like raspberry, apricot, and blueberry jams, lemon curd, and matcha powder.
10. Spoon or drizzle the different colors over the prepared crust.
11. Swirl the colors together gently for a marbled effect.
12. Place the baking pan in a larger pan filled with hot water to create a water bath.
13. Bake for about 40–45 minutes or until the center is just set.
14. Turn off the oven and let the cheesecake cool inside for about an hour.
15. Remove from the oven and refrigerate for at least 4 hours or overnight.
16. Once fully chilled, cut the cheesecake into bars.
17. Top with fresh whipped cream and blueberries for decoration.
18. Serve and enjoy your vibrant rainbow cheesecake bars.