Pre-heat oven to 275°F
Line 12 muffin cup tins with cupcake wrappers.
Place a golden Oreo into each wrapper. Set aside.
Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
Divide cheesecake batter in to three bowl. Use the yellow coloring for one bowl, red and yellow coloring to create orange in another bowl, and leave one bowl white.
Layer the colored batter into the wrapper, starting with a tablespoon of yellow batter in each cup, then a tablespoon of orange, then a tablespoon of white. The cups will be pretty full.
Place in oven and bake 20-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 45 minutes.
Serve with whipped cream and candy corn on top.