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

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan.

3. Bake crust for 10 minutes, then cool slightly.

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

5. Add sugar and mix until combined.

6. Beat in eggs one at a time, scraping the sides as needed.

7. Mix in sour cream, vanilla, and almond extract until smooth.

8. Divide the batter into three portions. Tint one portion red, one green, and leave one plain.

9. Pour the plain batter into the crust, then drop spoonfuls of red and green batter on top.

10. Use a knife to gently swirl the colors for a marbled effect.

11. Bake for 55–65 minutes, or until the center is just set and slightly jiggly.

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

13. Refrigerate for at least 4 hours or overnight before serving.

14. Top with whipped cream and holiday sprinkles before serving.