Preheat your oven to 325°F (162°C) and prepare a cupcake pan with liners and non-stick spray.

In a medium bowl, combine Oreo cookie crumbs with melted butter and mix until sandy. Divide mixture among cupcake liners and press firmly.

Bake the crusts in the oven for 5 minutes until lightly set, then cool while preparing the filling.

Lower the oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, granulated sugar, and flour until smooth using a mixer.

Blend in sour cream and vanilla extract until well incorporated.

Add eggs one at a time, mixing slowly after each to maintain a creamy texture.

Divide the batter into three bowls. Color one with yellow gel food coloring and another with orange.

Layer the colored batter into each liner: start with yellow, then orange, and finally the uncolored batter.

Bake filled cupcake pan for about 15 minutes until the edges are set with a slight jiggle in the center. Cool in the oven with the door closed for 10 minutes.

Allow cheesecakes to cool for 15-20 minutes before transferring to the refrigerator to chill completely.

Once chilled, remove the cheesecakes from the cupcake pan and peel away the liners.

Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, and add food coloring if desired.

Pipe whipped cream onto each mini cheesecake and decorate as desired.

Store in an airtight container in the fridge until ready to serve.