Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended. Pour into a 9-inch springform pan, press firmly, and bake for 10 minutes. Let it cool.

In a large mixing bowl, beat cream cheese and sour cream together until smooth. Gradually add granulated sugar, mix until dissolved, and incorporate eggs one at a time. Stir in vanilla extract.

Divide the filling into two bowls. In one, add the green food coloring and mix until well combined.

Spoon alternating dollops of the plain and green filling into the crust. Use a knife to swirl them together.

Bake the cheesecake for 55-60 minutes. The center should be set with a slight jiggle. Turn off the oven, crack the door, and cool for 30 minutes.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. Cover to retain moisture.

Remove from the springform pan, garnish with mint leaves, and serve.