Preheat oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, melted butter and 1/4 cup sugar. Mix well and press into the bottom of a springform pan and 2/3 of the way up the sides. Bake crust in the preheated oven for 8 minutes or until golden brown.
While the crust is baking, combine the cream cheese, sugar, sour cream and vanilla in a large bowl. Using a handheld mixer or stand mixer using paddle attachment on medium-high speed until creamy, light and fluffy, about 3 minutes.
Add the eggs one at a time and mix until just incorporated. Pour half of the batter over the crust. Drizzle half of the toppings over the top and swirl using a fork or the edge of a knife. Pour the remaining cheesecake batter over the top. Drizzle the remaining toppings over the top and swirl again.
Bake in the preheated oven for 55-70 minutes, or until the cheesecake jiggles uniformly with a gentle shake.
Turn the oven off and allow the cheesecake to cool for 15 minutes while sitting in the oven to avoid cracking. Transfer to the counter and let cool to room temperature. Chill for a minimum of one hour before serving. Drizzle extra toppings over the top just before serving.