Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Combine graham cracker crumbs, melted unsalted butter, and brown sugar until the mixture resembles wet sand. Press into the bottom of the prepared pan.

Bake for 8-10 minutes until lightly golden, then remove and let cool slightly.

In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.

Add in the eggs, one at a time, mixing just until incorporated. Follow with sour cream and vanilla extract.

Divide the cheesecake filling into three equal portions. Color one portion yellow, the next orange, and leave the third white.

Layer the yellow cheesecake mixture over the cooled crust, then add the orange and finally the white mixture.

Bake at 325°F (160°C) for 40-45 minutes until edges are set but center jiggles slightly. Cool in the oven with door ajar for 1 hour.

Refrigerate for at least 4 hours or overnight to set. Carefully lift out using parchment paper.

Before serving, sprinkle with candy corn and add whipped cream if desired. Slice into bars.