Preheat your oven to 325°F (160°C) and line your springform pan with parchment paper or grease it well.

Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden, then let cool.

In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, then incorporate eggs one at a time, mixing gently.

In a saucepan, heat heavy cream, brown sugar, and remaining butter until boiling. Simmer for 2-3 minutes. Divide and color one mixture green and the other purple.

Pour cheesecake batter over the cooled crust, drizzle colored mixtures on top, and swirl gently with a toothpick.

Bake for 50-60 minutes until edges are set but center jiggles. Cool gradually in the oven.

Refrigerate for at least 4 hours or overnight before serving.

Optional: Drizzle leftover mixtures and sprinkle with edible glitter before slicing.