Make the crust. Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread cookies in a food processor, or crush them in a plastic bag with a rolling pin until they’re fine crumbs. Mix them in a small mixing bowl with the melted butter.

Fill pan with crust. Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.

Hydrate gelatin. Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water.

Beat cream cheese. Meanwhile, put the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.)

Add ingredients to cheesecake filling. Add the sugar, lemon juice, vanilla bean paste, and salt. Mix well, scraping the bottom and sides of the bowl occasionally. With the mixer running on low speed, gradually add the room temperature heavy cream, mixing until everything is smooth and well-combined.

Heat gelatin. Once the gelatin feels very firm, microwave it for 10-15 seconds, until fully melted, liquid, and warmer than room temperature but not hot. Use a small whisk or spoon to stir the gelatin and ensure it's lump-free. Add the warm liquid gelatin to the room temperature cheesecake filling and mix it in by hand, scraping the sides and bottom well.

Divide and color cheesecake filling. Divide the cheesecake into 4 portions (each should be about 7 oz, if you want to measure them out.) Stir a drop of gel food coloring into each one and mixing until the color is smooth and uniform.

Top crust with first layer of cheesecake. Take your first color and divide it between the 6 cavities—I found it was fastest and easiest to use a cookie scoop, but you could use a regular spoon, or even pipe the cheesecake in if you want to be really precise. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first.

Work quickly to finish layers. Continue to layer the cheesecake colors until all 4 of them have been added to the pan. It's important to work fairly quickly during this step, so the cheesecake colors don't start to set too much and become difficult to spread.

Freeze. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up -- they should feel very solid to the touch before you try to unmold them.

Unmold the cheesecakes. Press from the bottom of one of the silicon cavities and turn it upside-down, pushing the cheesecake out into your hand. Repeat until all the cheesecakes have been unmolded.

Defrost and decorate. Let the cakes sit at room temperature for 30 minutes to warm. Then top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, and a few candy eggs, if desired. Serve chilled but not frozen.

Storage. Store the cheesecakes, well-wrapped, for 4-5 days in the refrigerator.