Preheat your oven to 325°F (160°C) and grease your springform pan.

Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of your pan. Bake for 8-10 minutes and allow to cool.

In a mixing bowl, beat together cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.

In a small saucepan, heat heavy cream, brown sugar, and butter until bubbling. Divide this mixture and color one half green and the other half purple.

Swirl the colored heavy cream mixtures into the cheesecake batter using a toothpick or skewer.

Pour the cheesecake batter over the cooled crust and bake for 50-60 minutes until the edges are set.

Let the cheesecake cool gradually in the oven with the door cracked. Then refrigerate for at least 4 hours or overnight.

Before serving, top with additional swirls and edible glitter.