Preheat your oven to 325°F (160°C). Let cream cheese, eggs, and sour cream sit at room temperature for 30 minutes.

Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until sandy texture forms. Press firmly into bottom of 9-inch springform pan and bake for 8-10 minutes, then cool completely.

In an electric mixer, beat cream cheese and 1 cup sugar on medium speed until light and fluffy, about 3 minutes. Scrape down bowl sides twice.

Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time on low speed, mixing just until incorporated after each addition.

In a saucepan, combine heavy cream, brown sugar, and 2 tbsp butter. Bring to a boil, then simmer for 3-4 minutes until thickened and coats the back of a spoon.

Divide cream mixture into two small bowls. Add green gel food coloring to one bowl and purple to the other, stirring until vibrant colors are achieved.

Pour cheesecake filling over the cooled crust. Drizzle the green and purple mixtures randomly on top, then use a toothpick to swirl gently in a figure-eight motion for marbled effect.

Bake for 50-60 minutes until edges are set but center remains slightly wobbly (it should jiggle like jello when gently shaken).

Turn off oven and crack door open slightly. Let cheesecake cool in oven for 1 hour, then refrigerate for at least 4 hours or overnight until completely set.

Before serving, add additional colorful swirls on top if desired and sprinkle with edible glitter for magical presentation.