In the mixing bowl of a stand mixer, place the Cream Cheese, and blend until smooth. Add the Heavy Cream, Sugar, Lemon Juice, and Powdered Sugar, and blend until smooth and thick. Scrap down the sides of the bowl, and blend until smooth. Divide the cheesecake batter evenly into three bowls, and in one bowl add the Pink Gelatin, in another bowl add the Lemon Gelatin, and in the last bowl, add the Cherry Gelatin. Stir the Gelatin into the Cheesecake batter until completely dissolved and smooth. Add the Pink Food Coloring Gel in the Pink Bowl, and the Yellow Food Coloring Gel in the Lemon Bowl, and the Cherry Red Food Coloring Gel in the Cherry bowl. Stir well to make sure the Food Coloring Gel is well blended, and the batter is the desired color. If the batter is not as bright as you would prefer, add a couple more drops of food coloring gel, and stir again. When desired colors are reached, place the Pink bowl, and the Lemon bowl in the refrigerator. Remove the Spring-form Pan from the freezer, and add the Cherry-colored Bowl of Cheesecake batter to the Spring-form pan, on top of the crust, and smooth out into an even layer. Place the pan back in the freezer for about 1 - 2 hours. When the cheesecake is firm to the touch, remove the pan from the freezer, and add the Lemon layer to the pan on top of the Cherry layer. Smooth out the layer evenly in the pan, and place the pan back in the freezer for an hour, or until firm to the touch. When the lemon layer is firm to the touch, remove the pan from the freezer, and add the Pink layer on top of the Lemon layer. Smooth out the Pink layer, and place the pan back in the freezer. Leave the pan in the freezer for at least 3 hours, to make sure the cheesecake is set, or firm all the way through. Leave overnight for best results.