Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
- Mix cookie crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing just until combined. Mix in sour cream and vanilla extract.
- Divide batter into four bowls. Tint each with blue, purple, pink, and black gel food coloring.
- Spoon the colored batters alternately into the crust, layering randomly. Swirl gently with a skewer or knife to create a marbled galaxy effect.
- Place the pan in a water bath or on the center rack. Bake for 55–65 minutes, until the center is set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Decorate with edible glitter, sprinkles, or piped whipped cream before serving, if desired.