Prepare the crust by mixing cookie crumbs, melted butter, powdered sugar, and sea salt in a bowl until it resembles wet sand. Press the mixture evenly into the bottom of a 23 cm springform pan and refrigerate for 30 minutes.

In a large bowl, beat the room temperature cream cheese until smooth. Add sugar, lemon zest, lemon juice, vanilla extract, and salt, mixing until well combined. Stir in sour cream or labneh until smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Divide the filling into three bowls and color each with food coloring (purple, fuchsia, turquoise).

Spoon the colored fillings alternately onto the prepared crust, creating a swirling effect with a skewer or spoon.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set. Before serving, sprinkle with edible glitter.