Halloween Cheesecake Bars

Directions

1. Set your oven to 325°F. Coat a 9x13-inch pan with nonstick spray and set aside.
2. Pulse the Oreo cookies (cream filling included) in a food processor until finely crushed. Mix in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
3. Place a large rimmed baking sheet on the lower oven rack and fill it halfway with water.
4. Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream, vanilla extract, and flour, and beat again until combined.
5. Add the eggs one at a time, mixing just until each is incorporated. Be careful not to over-mix the batter.
6. Divide the cheesecake batter evenly among three bowls. Tint each bowl with orange, purple, or green gel coloring to your desired shade.
7. Spoon the colored batters in alternating dollops over the cooled crust. Use a butter knife to gently swirl the colors together, but don't over-swirl.
8. Place the cheesecake pan on the oven rack above the water-filled sheet pan. Bake for 45 minutes.
9. Remove the pan from the oven and cool on a wire rack for 1 hour. Then refrigerate for 4 to 6 hours, or overnight.
10. Just before serving, place your mixing bowl and whisk attachment in the freezer for 10 minutes.
11. Pour the heavy cream and powdered sugar into the chilled bowl. Beat on high speed until light and fluffy.
12. Using a piping bag fitted with a 1A tip, pipe swirls of whipped cream onto each cheesecake square. Press candy eyes into each swirl right before serving.