Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until they form a cohesive mixture. Transfer this blend into a 9-inch springform pan, evenly pressing it down and slightly up the sides to create a sturdy base. Bake for about 10 minutes or until the crust is lightly golden brown, and then allow it to cool.

In a large mixing bowl, use an electric mixer to beat the cream cheese and sour cream together until the mixture is smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Next, incorporate the eggs one at a time, making sure to mix thoroughly after each addition. Finally, stir in the vanilla extract to elevate the flavor profile of your cheesecake.

Divide the cheesecake filling into two equal parts in separate bowls. Add the green food coloring to one half, stirring until it reaches your desired shade of green. Now, alternating spoonfuls of both the plain and colored mixtures, dollop them into the prepared crust. With a knife or skewer, gently swirl the two mixtures together to create a mesmerizing marbled effect.

Carefully place the springform pan in the preheated oven. Bake the cheesecake for 55 to 60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes.

After the cheesecake has cooled, transfer it to the refrigerator. Cover it tightly with plastic wrap and chill for at least 4 hours, or preferably overnight.

When you’re ready to serve, gently remove the cheesecake from the springform pan. Garnish the top with fresh mint leaves or dark chocolate shavings. Cut the cheesecake into slices and present on a lovely platter.