Line a 9 inch springform pan or deep pie dish with parchment paper.

Next whisk together graham cracker crumbs and sugar in a mixing bowl then drizzle in melted butter.

Whisk until combined then evenly pat into the bottom of the pan.

Add heavy cream to stand mixer (or use hand mixer) on high speed and whip until heavy peaks develop. Store whipped cream in a separate bowl in the refrigerator.

Add cream cheese to stand mixer and mix on medium high speed.

Next add sugar and vanilla extract and mix until smooth then stop mixer.

Remove half of the cheesecake batter and set aside in a bowl. To the removed batter, whisk in coconut flavor and crushed pineapple. Lastly remove whipped cream from the refrigerator and fold half into the piña colada batter and set aside.

To the remaining batter in the mixer, add Bacardi strawberry daiquiri and mix on medium until combined. Add a few drops of red food coloring if you desire the color to be more distinct. Without the coloring, the color is a faint pink but still very pretty.

Lastly fold in the remaining whipped cream.

To assemble, alternately add piña colada and strawberry batters to the top of the crust then smooth the top until even.

Freeze for at least 4 hours then put in the refrigerator until ready to serve.