Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter until well combined.

Press the mixture onto the bottom of your prepared pan and bake for 10 minutes. Let it cool while preparing the filling.

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

Add in eggs one at a time, mixing well after each addition.

Stir in sour cream and vanilla extract.

Divide the mixture into three separate bowls.

In one bowl, add a few drops of red food coloring and mix until desired shade is achieved for the strawberry layer.

In another bowl, add a few drops of blue food coloring and mix until desired shade is achieved for the blueberry layer.

Leave the third bowl as is for the vanilla layer.

Pour the strawberry mixture onto the crust, followed by the blueberry mixture, and finally the vanilla mixture on top.

Use a knife to swirl the colors together gently, creating a marbled effect.

Bake for 50-55 minutes or until the center is almost set.

Turn off the oven and leave the cheesecake inside for an additional hour.

Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.

Once chilled, top with strawberry and blueberry toppings, if desired, before serving.