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

Combine Oreo crumbs with melted butter until resembling wet sand. Divide evenly among the lined cupcake wells and press to create a crust. Bake for 5 minutes and let cool.

Lower the oven temperature to 300°F (148°C). In a bowl, beat cream cheese, sugar, and flour on low speed until smooth.

Mix in sour cream and vanilla extract, then add eggs one at a time, mixing gently after each.

Divide the mixture into three bowls and tint one yellow, one orange, and leave the last white.

Spoon a tablespoon of yellow filling into each crust, followed by orange and white filling, using a toothpick to swirl.

Bake for about 15 minutes, then turn off the oven and allow cheesecakes to sit inside for 10 minutes.

Crack the oven door and let cool for 15 to 20 minutes.

Prepare the whipped topping by beating heavy cream, powdered sugar, and vanilla until stiff peaks form, optionally adding orange coloring.

Once chilled, pipe whipped cream on top and decorate with ghost toppers or sprinkles.

Refrigerate until ready to serve.