Preheat your oven to 325°F (160°C) and line a muffin pan with cupcake liners.

In a food processor, pulse the Oreo cookies until they turn into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs.

Press the mixture into the cupcake liners to form a crust.

Bake the crusts for 5-8 minutes until set.

In a mixing bowl, beat cream cheese and sour cream until fluffy. Gradually add sugar and flour, mixing until smooth.

Add vanilla extract and whisk in eggs one at a time, mixing gently.

Divide the batter into three bowls, tint one yellow, one orange, and leave one plain.

Layer the batters into the prepared crusts: yellow, orange, then white.

Bake for 15-20 minutes until centers are jiggly but set. Cool in the oven with door ajar for an hour.

Whip the heavy cream and powdered sugar until soft peaks form.

Chill the cheesecakes completely, then top with whipped cream and garnish with candy corn before serving.