Preheat your oven to 325°F (162°C) and line a cupcake pan with festive cupcake liners, lightly spraying them with non-stick cooking spray.

Combine crushed Oreo cookies with melted unsalted butter in a bowl, then press the mixture into the cupcake liners to form crusts. Bake for 5 minutes and let cool.

Lower the oven temperature to 300°F (148°C). Beat softened cream cheese, granulated sugar, and flour in a bowl until smooth. Add sour cream and vanilla, mix well before gradually blending in eggs.

Divide the batter into three bowls, tinting one with yellow food coloring, one with orange, and leaving one white.

Layer the filling by adding a tablespoon of yellow batter, then orange, then white into each crust. Fill nearly to the top.

Bake for 15 minutes, then turn off the oven, leaving them inside for an additional 10 minutes.

Cool in the oven for 15-20 minutes, then refrigerate for at least 2 hours.

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Tint the whipped cream orange with gel food coloring.

Pipe the orange whipped cream on top of each cheesecake and add decorative toppings before serving.