Preheat your oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper or lightly grease it.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand, then press firmly into the bottom of the pan.

Bake the crust for 8–10 minutes until slightly golden. Allow it to cool completely before preparing the filling.

In a large mixing bowl, beat together cream cheese and granulated sugar until creamy. Add sour cream and vanilla extract, blending until combined.

Add eggs, one at a time, mixing gently after each addition. Ensure the mixture is smooth but not overmixed.

In a saucepan, combine heavy cream, brown sugar, and unsalted butter. Stir until boiling, then reduce heat and simmer until thickened.

Divide the mixture into two bowls and add green and purple gel food coloring to each, stirring until vibrant.

Drizzle the colored mixtures over the cheesecake batter and gently swirl with a toothpick.

Pour the cheesecake batter over the cooled crust and tap the pan to release air bubbles.

Bake for 50–60 minutes until edges are set with a slight jiggle in the center. Turn off the oven and crack the door to cool.

Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.

Decorate with additional colored swirls and sprinkle with edible glitter or silver dust before serving.

When ready to serve, use a hot knife for clean slices.