Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 8-10 minutes or until lightly golden, then remove from the oven and allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until creamy and smooth, approximately 2-3 minutes. Gradually add sour cream and vanilla extract, mixing until well combined. Add the eggs, one at a time, mixing gently after each addition, without overmixing.

In a small saucepan, heat heavy cream, brown sugar, and butter over medium heat, stirring until the mixture thickens slightly and bubbles emerge—about 3-4 minutes. Remove from heat and divide into two bowls. Color one half with green gel food coloring and the other half with purple, stirring well to combine. Drizzle both colors over the cheesecake filling, using a knife or skewer to swirl them gently.

Carefully pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly and ensure the swirls are somewhat visible on top. Bake for 50-60 minutes, or until the edges look set and the center has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, preferably overnight. Once chilled and set, drizzle some additional colored cream on top for decoration and sprinkle with edible glitter. Use a hot knife to slice through the cheesecake, ensuring clean edges.