Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 8–10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until incorporated.

Add eggs one at a time, beating on low speed to avoid overmixing.

In a saucepan over medium heat, combine heavy cream, brown sugar, butter, and vanilla. Stir until smooth.

Divide into two bowls; tint one green and one purple with gel food coloring.

Pour cheesecake batter into the cooled crust. Drizzle green and purple mixtures over the top.

Use a toothpick to create swirl patterns.

Place a water-filled baking pan on the lower rack to prevent cracks. Bake 55–65 minutes, until the center is just set.

Turn off oven; cool cheesecake inside with the door slightly open for 1 hour.

Cool completely, then refrigerate at least 4 hours.

Decorate with edible glitter or silver dust before serving.