Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press mixture firmly into the bottom of your prepared pan and bake for 8-10 minutes until lightly golden.

In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed until light and fluffy. Incorporate sour cream and vanilla extract, then add eggs one at a time.

In a saucepan, heat heavy cream, brown sugar, and 1 tablespoon of butter until boiling. Divide mixture into two bowls and add green gel food coloring to one and purple to the other.

Pour the cheesecake filling over the cooled crust. Drizzle the colored mixtures over the top and swirl with a toothpick or skewer.

Bake the cheesecake for 50-60 minutes. The edges should be set but the center should jiggle slightly. Turn off the oven and let it cool inside for 1 hour.

Let the cheesecake cool at room temperature for 30 minutes before refrigerating it for at least 4 hours or overnight.

Remove the cheesecake from the springform pan, decorate with additional colorful swirls, and slice with a hot knife.