Place the Graham Crackers in a Food Processor, and pulse into crumbs.

Add Sugar, and pulse a couple of times to mix.

Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.

Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.

Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.

Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.

Add the Sugar, and mix until smooth.

Scrape down the sides of the bowl, and blend until smooth.

Divide the Cheesecake into 3 dishes, placing an equal amount in each dish.

In one dish, add the Pumpkin flavored Syrup, and the Orange Food Coloring Gel, and stir, adding more if needed, until the desired color is achieved.

Place the dish in the refrigerator.

In another dish, add the Aqua Food Coloring Gel, a few drops at a time, until the desired color is achieved.

Remove the pan from the Freezer, and pour the Aqua (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.

Place the pan back in the freezer. In the last remaining dish, add the Sugar Cookie Syrup Flavoring, stir well, and cover with foil, and place the dish in the Refrigerator - this will be the White layer.

After about 2 hours, check the Cheesecake in the Freezer; it should be firm to the touch.

Remove the pan from the Freezer, and remove the White Cheesecake from the Refrigerator, and spoon the White Cheesecake Batter into the pan, on top of the Aqua layer.

Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.

Allow the Cheesecake to remain in the Freezer for at least 2 more hours, or until it's firm to the touch.

When it's firm, pour the Orange Layer on top of the White Layer, and smooth the top layer with the back of a spoon. Once all the layers have been poured, leave in the Freezer overnight for best results.

FROSTING:

In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.

Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.

The Frosting needs to be thick enough that it doesn't fall from the whisk when the mixer is tilted and the whisk is out of the bowl. It should be thick enough to remain on a spoon and not slide off.

If it is not that thick, add a little more powdered sugar until you have a thick Frosting.

This will make sure it holds its shape when piped.

Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.

It will look like a long ribbon of Frosting.

Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.

Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.

Place the plastic wrap in a pastry bag with the Large Star Tip.

Remove the Spring-form from the pan, and pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point.

Add the Fall Sprinkle mix to the top of the Cheesecake, sprinkling over the Frosting, and top of the cheesecake.

Place the cheesecake back in the Freezer until time to serve. When ready to serve, slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!