Baja Blast Swirl Cheesecake

1.Preheat your oven to 325°F (160°C).

2.In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined and the mixture resembles wet sand.

3.Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

4.In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar and vanilla extract until smooth and creamy, about 3-4 minutes.

5.Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

6.Stir in the sour cream until fully incorporated, then set aside 1 cup of the cheesecake batter in a separate bowl.

7.To the remaining cheesecake batter, add the Baja Blast soda, blue raspberry syrup, and lime juice. Mix until well combined and the batter is a vibrant blue-green color.

8.Pour half of the blue cheesecake batter over the cooled crust in the springform pan. Then, spoon dollops of the reserved plain cheesecake batter on top of the blue batter. Use a knife or skewer to swirl the two batters together gently, creating a marbled effect.

9.Pour the remaining blue cheesecake batter on top and repeat the swirling process with more dollops of the plain batter.

10.Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

11.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

12.Before serving, whip the heavy cream until soft peaks form and spread it over the top of the cheesecake for a decorative finish.