1. Preparing the Crust

1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 8-10 minutes, until golden brown. Set aside to cool while you prepare the cheesecake filling.

2. Making the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add sour cream, vanilla extract, and butterscotch syrup, mixing until well combined.
3. Add eggs one at a time, mixing on low speed after each addition.
4. Fold in the heavy cream until smooth and creamy.
5. Divide the batter evenly into two bowls. Tint one bowl with blue gel food coloring and the other with purple gel food coloring.
6. Gently swirl the two colored batters together to create a marbled indigo effect.

3. Assembling the Cheesecake

1. Pour the marbled batter into the prepared crust, spreading it evenly.
2. Tap the pan gently on the counter to remove any air bubbles.
3. Bake at 325°F (160°C) for 55-60 minutes in a water bath. The cheesecake should have set edges but still jiggle slightly in the center.
4. Turn off the oven and allow the cheesecake to cool with the oven door slightly ajar for about 1 hour.
5. Chill the cheesecake in the refrigerator for at least 6 hours or overnight before serving.

4. Decorating the Cheesecake

1. Once chilled, top the cheesecake with whipped cream.
2. Lightly dust the top with edible gold dust or glitter for a magical shimmer.
3. Optional: Arrange white chocolate shards or edible pearls around the edges for added elegance.
4. Use a stencil or piping bag to create Ravenclaw symbols (like the eagle crest or stars) on top of the cheesecake for a thematic touch.