Tint batter and bake cheesecake. Remove 2½ cups batter. Using the Juniper icing color, tint the removed batter light green. Separately place the white and green batters into two separate glass measuring cups with spouts.
Pour a small amount white batter into the center of the crust-lined pan. Pour a small amount of green batter into the center of the white batter that was just poured, allowing the batter to travel to the edges of the pan without stirring. Continue pouring batter into the center of each previous pour, alternating colors, until all the batter is used/When pouring, make sure to decrease the amount of batter poured each time.
Make a water bath by placing the springform pan on a jelly roll or cookie pan. Fill the pan with about a 1/2 inch of water.
Bake at 300ºF for 2 hours 15 minutes to 2 hours 30 minutes, or until the center of cheesecake jiggles only slightly. Transfer to a wire rack to cool completely.