Pre-heat oven to 350*F.
In a bowl, whisk together your crust's dry ingredients including; almond flour, cocoa powder, sweetener and salt.
Add the melted butter and black food colouring. Mix well until a crumbly dough is formed.
Line a muffin tin with 8 muffin liners and lightly spray oil to grease each one.
Press the crust evenly into the bottom of muffin liners leaving about 2-3 tbsp of dough for later (don't over-fill with crust).
Bake the crusts for 10min, then remove and let them cool while you make the filling.
To make the cheesecake filling, beat together the cream cheese and sour cream until smooth.
Add your sweetener, vanilla extract and egg. Beat again just until smooth (don't over-beat).
Pour your cheesecake batter evenly into 3 separate bowls. Add orange food colouring to one bowl and yellow food colouring to another. Leave the last bowl as it is.
To assemble, evenly disperse the yellow food colouring among each of the muffin tins, gently use the spoon to help spread it over the top of the crust.
Next pour your orange cheesecake batter the same way over top of the yellow batter and again use a spoon to gently spread it out (make sure not to mix the two layers). Repeat this process one more time with the white cheesecake filling.
Place the cakes into the oven and bake for 10min. After 10min, shut-off the oven but leave the cakes in for another 20min with the door shut.
Let the cheesecakes cool on the counter for a bit before placing them in the fridge to finish cooling.
Meanwhile, you can make your whipped topping by beating together the heavy cream, powdered monkfruit/erythritol sweetener, vanilla extract and orange food colouring until stiff peaks form.
Gently remove the cheesecakes from the muffin tins and pipe the whipped topping over each one using a piping bag OR a plastic ziplock bag with the corner cut off.
Sprinkle the tops of the cheesecakes with the leftover crust mixture and serve chilled! Enjoy your Keto Candy Corn Cheesecakes!