Thaw the Dragon Fruit by placing half of it in a bowl at room temperature for about 30 minutes.

Prepare the Crust by blending graham crackers, granulated sugar, and melted butter in a food processor. Press into a spring-form pan.

Whip the Heavy Cream with granulated sugar until stiff peaks form. Chill in the refrigerator.

Mix the Cream Cheese Filling by beating cream cheese, granulated sugar, and vanilla until smooth.

Incorporate the Whipped Cream into the cream cheese mixture gently.

Dissolve the Gelatin by mixing it with water, microwaving for 15 seconds, and stirring until smooth.

Combine Gelatin with Filling by slowly pouring it into the mixture and stirring gently.

Layer the Mixture by dividing the cream cheese mixture and pouring the first half into the crust and freezing for 30 minutes.

Blend Dragon Fruit and Color until smooth and fold into remaining cream cheese filling.

Finish Layering by pouring the dragon fruit mixture over the set cheesecake layer and freeze for at least 4 hours.

Remove from the pan and slice with a warm knife. Serve chilled, garnished with fresh fruit or coulis.