Mardi Gras Cheesecake Bars

PREHEAT oven to 325°F. Line a 9x13x3-inch baking sheet with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing.

MIX graham crackers and sugar together. Add melted butter and continue mixing until moistened. Transfer to prepared pan and firmly press into the bottom. Set aside.

BEAT cream cheese, sugar and vanilla on medium speed until smooth, about 2 minutes. Beat in yogurt. Add eggs and mix on low speed until incorporated, about 1 minute more.

DIVIDE the cheesecake batter equally between three separate bowls. Add purple food coloring to one, yellow food coloring to another and green food coloring to a third. Mix in colors thoroughly until vibrant.

PLACE dollops of the colored batters randomly all over the crust. Using wooden skewer or butter knife, swirl the colors together to create a marbled or tie-dye look.

BAKE for 40 to 50 minutes or until center is just set. Remove from the oven and let cool for 45 minutes, then transfer to refrigerator and chill for at least 6 hours or overnight. Lift out of pan, cut into squares and serve. Store cheesecake bars in the refrigerator in an airtight container.