Mix together your cream cheese, eggs, vanilla, heavy cream, and sugar. Divide the batter into two.
In one of the bowls of the cheesecake batter, add in red velvet cake mix. You can also add in red food coloring if you want to make it a brighter red.
Mix together graham crackers, sugar, and melted butter.
Add parchment paper to the bottom of spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of spring pan mold and flatten the graham crackers.
Add white cheesecake mixture to the top of graham crackers about halfway up the pan then add the red velvet cheesecake mixture. Continue to alternate until filled the spring pan mold.
Taking a knife, create a clockwise circle creating swirls moving toward the outside of the pan.
Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes. Transfer and cool in the fridge for 5 hrs or overnight.
Serve with Mocha cappucino. Enjoy