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

2. In a bowl, combine crushed graham crackers, melted butter, and 1/4 cup of sugar. Mix until the texture resembles wet sand.

3. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8–10 minutes, until lightly golden. Set aside to cool completely.

4. In a large bowl, beat the softened cream cheese and 3/4 cup sugar until creamy and smooth.

5. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.

6. Divide the cheesecake batter evenly into three separate bowls.

7. Tint one bowl with green food coloring, one with purple, and one with black. Use as much or as little as you like to get that spooky effect.

8. Dollop spoonfuls of each colored batter onto the cooled crust, alternating colors to create a patchwork.

9. Use a knife or toothpick to swirl the colors together gently—don’t overmix!

10. Bake the cheesecake for 50–60 minutes, or until the center is just set and slightly jiggly. The edges should be firm.

11. Turn off the oven and let the cheesecake sit with the door slightly open for 1 hour.

12. Let it cool fully at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.