Preheat the oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners

Once you have removed the center creme of the oreo cookies, place the cookies into either a blender, food processor, or ziplock bag. Grind the cookies up to sand like texture

Mix in the sugar and butter until the mixture feels like wet sand

Spoon 1 tablespoon on the crust into the cupcake liners and using a flat bottom, press the crust down to create an even layer. Set aside

Preheat the oven to 350

Using a large bowl, beat the cream cheese and sugar until combined and smooth

Beat in the sour cream, marshmallow vodka, and vanilla until combined and smooth

One egg at a time, beat until combined

Divide the batter into three bowls

In one bowl, mix in a few drops of orange gel food coloring

In a second bowl mix in a few drops of yellow gel food coloring

Leave the third bowl color free

Using a tablespoon and half tablespoon, starting with the yellow cheesecake batter, spoon 1 and ½ tablespoon of yellow cheesecake batter into the crust

Spoon 1 ½ orange batter onto the yellow batter and using a flat mini spatula, try to spread the orange layer evenly over the yellow Using the color-free batter, spoon 1 ½ tbsp of batter onto the orange batter and gently spread to try to cover the entire orange layer

Bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!

Remove from oven and allow to cool to room temp on the counter before moving to the fridge overnight

Top with fresh homemade whipped cream and a mellow creme pumpkin candy

Enjoy