Preheat your oven to 325°F (160°C). Gather all ingredients and equipment.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.

Press the mixture firmly into the bottom of your springform pan to form a solid crust. Bake for 8-10 minutes or until lightly golden, then let cool.

Beat together the cream cheese and granulated sugar until smooth, then add sour cream and vanilla extract, mixing well.

Incorporate the eggs one at a time, mixing gently until just combined.

In a small saucepan, combine heavy cream, brown sugar, and butter over medium heat. Bring to a gentle boil, then reduce heat and simmer until thickened, about 5-7 minutes.

Divide mixture into two bowls. Color one batch with green gel food coloring and the other with purple.

Pour cheesecake filling over the cooled crust. Drizzle colored mixtures on top, alternating between swirls and using a toothpick or skewer.

Bake the cheesecake for 50-60 minutes. The edges should be set while the center remains slightly wobbly.

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool gradually in the oven for 1 hour, then refrigerate for at least 4 hours, or overnight.

Remove from the springform pan and add more colorful swirls and edible glitter before serving.