Preheat the oven to 350°F and grease a springform pan with cooking spray.
Combine graham cracker crumbs, sugar, brown sugar, and melted butter in a medium bowl. Mix everything together until it’s well blended.
Press the graham cracker mixture into the bottom of the prepared pan and bake for 8-10 minutes until the crust is set.
In a stand mixer bowl, beat cream cheese on medium speed until it’s creamy and smooth.
Add eggs one at a time; beat each egg until it’s just incorporated into the mixture.
Add sugar, sour cream, vanilla extract and salt; beat the mixture until it’s smooth.
Separate the cheesecake batter into 5 equal portions and add food colourings to each one. Mix everything until desired colours are achieved.
Drop spoonfuls of the different coloured mixtures into the prepared crust and swirl them together with a knife or skewer.
Bake the cheesecake for 40 minutes until the centre is just set. Turn off the oven and open the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
Run a knife around the edge of the pan to loosen it and let cool completely before serving.