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

Combine crushed Oreo cookies with melted butter in a medium bowl. Distribute this mixture into the prepared cupcake liners and press down to create a crust. Bake for 5 minutes, then remove and let cool.

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

Add sour cream and vanilla extract, mixing until just combined. Add eggs one at a time, mixing slowly after each addition.

Divide the mixture into three bowls. Color one bowl yellow, another orange, and leave the third plain white.

Layer the batters in the crusts starting with yellow, then orange, and finish with white batter.

Bake the filled pan for 15 minutes, then turn off the oven and let them cool inside for 10 minutes.

Let cheesecakes cool in the oven for an additional 15-20 minutes, then transfer to the refrigerator.

Whip the heavy cream until thick, then add powdered sugar and whisk until stiff peaks form.

Pipe whipped cream onto the cooled cheesecakes and decorate as desired before serving.