Preheat the oven to 325°F (162°C) and prepare a cupcake pan lined with festive cupcake liners, spraying them with nonstick spray.

In a medium bowl, mix crushed Oreo cookies with melted butter until well combined, then press into the bottom of the cupcake liners. Bake for 5 minutes and allow to cool.

Lower the oven temperature to 300°F (148°C).

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and flour on low speed until smooth, about 2 minutes.

Fold in the sour cream and vanilla until combined.

Add eggs one at a time, mixing on low speed until incorporated.

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

Layer the batters into the cooled Oreo crusts starting with yellow, then orange, and finishing with plain cream cheese batter.

Bake for 15 minutes, then turn off the oven and let them cool in the oven with the door closed for 10 minutes.

Chill the cheesecakes in the refrigerator for at least 3 hours until set.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in orange food coloring.

Remove cheesecakes from the fridge and pipe the orange whipped cream topping on each. Top with Halloween decorations if desired.