Preheat your oven to 325°F (160°C) and prepare your springform pan by lining it with parchment paper or lightly greasing it with butter.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Firmly press this crust mixture into the bottom of the prepared springform pan.

Place the crust in your preheated oven and bake for 8–10 minutes or until slightly golden. Let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until light and creamy, about 2-3 minutes.

Gradually add in the sour cream and vanilla extract, mixing until well combined and smooth.

Add the eggs one at a time, mixing gently after each addition to avoid overmixing.

In a small saucepan, combine heavy cream, brown sugar, and unsalted butter. Stir until it comes to a boil, then simmer for 2–3 minutes until it thickens.

Divide the mixture into two bowls, adding green gel food coloring to one and purple gel food coloring to the other.

Drizzle the green and purple mixtures over the cheesecake batter in random patterns and swirl gently.

Carefully pour the cheesecake batter over the cooled crust, spreading it evenly.

Bake the cheesecake for 50–60 minutes until the edges are set and the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Drizzle any leftover swirl mixtures on top of the cheesecake and optionally sprinkle with edible glitter or silver dust before serving.

To slice, dip a sharp knife in hot water, wipe it dry, and cut through the cheesecake for clean slices.