• In a medium sized bowl, mix half of a Sugar Cookie Mix, following the package directions.
• Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Sugar Cookie Mix into the bottom of the pan, evenly, smoothing the dough with a spoon.
• Place the pan in the Oven and bake at 350 degrees for about 20 minutes, or until cookie dough is completely done, and browned on the top and edges.
• Remove from the oven, and gently press the dough down evenly on top with the bottom of a smooth glass.
• Set the pan in the Freezer to cool quickly.
• In the mixing bowl of a stand mixer, place the Heavy Cream, and 2 Tablespoons 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.
• In a small dish, add 1/3 cup of water, and sprinkle the Unflavored Gelatin over the water, and let the Gelatin 'bloom' for about 3 minutes, or until the gelatin has absorbed the water.
• Stir the Gelatin to mix, and add the Gelatin to the mixer.
• Blend well to make sure Gelatin is blended into the Cheesecake batter.
• Unwrap about 1/2 the Package of Godiva Birthday Cake Truffles, and cut them up, using a coarse chop, and add the chunks of Truffles to the Cheesecake batter.
• Scrape down the sides of the bowl, and blend until smooth and fluffy.
• Divide the Cheesecake into 5 dishes, placing an equal amount in each dish, but placing less Cheesecake batter in 2 of the dishes, and more batter in the other 3 dishes.
• Using the Neon Pink Food Coloring Gel, add a couple of drops of the Pink Food Coloring Gel to the dish with the most batter, and stir, adding more if needed, until the desired color is achieved.
• Remove the pan from the Freezer, and pour the Pink (bottom layer) of Cheesecake into the pan, and smooth evenly with a spatula.
• Place the pan back in the freezer.
• Place foil over one of the dishes with more batter in it, and place the dish in the Refrigerator - this will be the White layer.
• In the remaining dish with the largest amount of batter, add the Pastel Aqua Blue Food Coloring Gel, and continue to add a drop or two until you get the desired color of Aqua.
• To the last dish of cheesecake batter, add the Hot Aqua Food Coloring Gel, until you get the desired color of Aqua. (See Photo for colors, and comparison)
• Cover the dishes with Foil, or Plastic Wrap, and place them in the Refrigerator.
• 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 Pink layer.
• Evenly smooth the Cheesecake with a Spatula, and place back in the Freezer.
• Repeat these steps with the Pastel Purple, and Aqua colored cheesecake, until you have all the layers in the pan, and they're all frozen firm.
• 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.
• 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.
• 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.
• Cut the Godiva Truffles in half, and add half a Truffle to each dollop of Frosting on top of the cheesecake. Add Sprinkles of choice on top of Cheesecake.
• Place the cheesecake back in the Freezer until time to serve.
• When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!