Prepare crusts. Use scissors and removable pan
bottoms as a guide to cut cake circles to fit inside of
10 in. and two 4 in. springform pans. Cut parchment
paper to match each cake circle. Assemble pan. Place
cake circle inside and cover with parchment paper
circle. Use pastry brush to butter sides of pans.
Prepare graham cracker crust mixture using two
packages. Firmly press into bottoms of prepared pans
for 1/4 in. thick crusts.
Make 10 in. cheesecake. Prepare four no-bake
cheesecake mixes. Remove 1/2 cup batter; divide into
two portions and tint half rose and half royal blue.
Pour remaining batter into 10 in. pan. Smooth top with
spatula. Place tinted batter into separate decorating
bags fitted with tip 5. Immediately use tip 5 to pipe
dots, about 1 in. to 1 1/2 in. apart, on cheesecake top.
Reserve remaining tinted batter.
Make 4 in. cheesecakes. Prepare one cheesecake
mix. Fill 4 in. pans. Use reserved tinted batter and tip
5 to immediately pipe wheel outline spokes, rims and
Chill cheesecakes. Refrigerate 3 to 4 hours or
overnight. Remove cakes from pans and cake circles.
Place on serving platter. Cut and remove one quarter
of cheesecake to form carriage opening. Position