1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan.

3. Bake crust for 8 minutes, then set aside to cool.

4. In a large bowl, beat cream cheese and sugar until smooth and creamy.

5. Add eggs one at a time, mixing on low speed after each addition.

6. Mix in vanilla and sour cream until just combined.

7. Divide batter into three bowls. Leave one plain, tint one red, and one green with food coloring.

8. Spoon alternating dollops of batter into the crust, then swirl lightly with a skewer for a marbled effect.

9. Place pan in a larger baking dish and add hot water halfway up the sides to create a water bath.

10. Bake for 60–70 minutes, until the center is just set.

11. Turn off oven, crack door open, and let cheesecake cool for 1 hour inside.

12. Refrigerate at least 4 hours or overnight.

13. Top with whipped cream and festive sprinkles before serving.