Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a greased 9-inch springform pan and bake at 350°F (175°C) for 8-10 minutes until golden brown.

Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in the sour cream, vanilla extract, and eggs, mixing just until combined. Pour in the cream soda and mix gently.

Create the Butterbeer Swirls: In a saucepan over medium heat, combine the heavy cream, brown sugar, and a tablespoon of unsalted butter. Stir continuously for 3-5 minutes until thick. Remove from heat and divide into bowls. Use food coloring to tint each bowl.

Assemble & Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Drizzle the butterbeer swirls on top and use a knife to gently swirl colors together. Bake at 325°F (160°C) for 50-60 minutes until the center is set but slightly wobbly.

Chill & Serve: Once baked, let the cheesecake cool gradually for about an hour with the oven door slightly ajar. Refrigerate for at least 4 hours or overnight. Slice with a hot knife for clean edges and add extra butterscotch swirls on top.