Preparation Steps

• Preheat oven to 325°F (162°C). Line cupcake pan with liners and spray with non-stick baking spray.
• In a mixing bowl, combine Oreo cookie crumbs with melted butter. Divide among liners, pressing firmly into bottoms. Bake for 5 minutes, then cool.
• Lower oven temperature to 300°F (148°C). Blend cream cheese, granulated sugar, and flour until smooth.
• Blend in sour cream and vanilla extract until fully combined.
• Add eggs one at a time, mixing slowly while scraping down the bowl.
• Divide batter into three bowls. Color one with orange gel icing and one with yellow. Stir until combined.
• Layer batters into cooled crusts, starting with yellow, then orange, then white.
• Bake for approximately 15 minutes. Turn off oven and leave cheesecakes inside for 10 minutes.
• Crack oven door slightly to let steam escape and cool for 15 to 20 minutes, then refrigerate until fully chilled.
• Once chilled, gently remove from cupcake pan and peel away liners.
• Whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
• Pipe whipped cream on top of each cheesecake and add decorations if desired. Refrigerate until ready to serve.