Using a hand mixture combine cream cheese and erythritol.
Add the sour cream, egg, vanilla extract and heavy whipping cream and combine well.
Split the filling into three even bowls.
Set one aside for the white portion.
Add 25 drops of blue to one bowl and 25 drops of red to another bowl.
Using a spoon combine the drops into the filling completely.
Fill three ziplock bags with the three colored fillings. Push the filling to one corner of the bag and cut the tip about a 1/4 of an inch.
Squeeze out the filings onto the cooled crusts as evenly as possible in their own section (you'll have 3 equal color sections like a piece sign).
Using a toothpick swirl the colors around.
Bake at 300 for 50 minutes. When complete check with a toothpick. If it comes out clean it is done.
Let it cool for 15-20 minutes before placing in the fridge to set. The cheesecakes will deflate slightly.
Store in fridge up to 10 days or freeze up to 2 months!