Preheat oven to 325 degrees. Crush up Oreos until you get 1 1/2 cups of crumbs. Either crush in a food processor or crush in a zip lock bag. In a large bowl combine the crumbs and butter and mix until everything is combined. Spray an 8 or 9-inch Springform pan and press down the cookie crumbs as evenly as you can get.

In another large bowl combine cream cheese, sugar, and vanilla and beat with a hand mixer until well combined. Add orange food coloring (until your desired shade of orange) and add the eggs, mix carefully until everything is well mixed and the desired color. Pour the cream cheese mixture onto the crust in the pan evenly.

Bake at 325 degrees for 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake when done. Refrigerate the cake for 4 hours. Cut the cheesecake into 8 slices after removing the springform. In a microwave-safe bowl melt the green candy melts 30 seconds at a time until melted, stirring every 30 seconds.

Scoop the green melted candy into a small zip lock bag and cut the bottom tip of the bag off. On a tray lined with parchment paper, begin piping the stems on the paper, as many V’s as you’d like. ( make extra in case some break) (Optional, if you’d like sprinkles, sprinkle instantly after you pipe the stems before it gets hard.)

In another microwave-safe bowl, melt the orange candy melts 30 seconds at a time until melted stirring every 30 seconds. Scoop the orange melted candy into a small zip lock bag and cut the bottom tip of the bag off making a smaller hole this time. Place the cheesecake slices on parchment paper and drizzle the orange over the cheesecake in a zig-zag motion. (Optional, sprinkle with sprinkles instantly after drizzling the orange melts)

Squeeze a little amount in the middle at the top of the cheesecake, grab a stem (break off any excess candy drizzle), and place it on the candy melt dot. Let sit until all candy melt drizzles are hard and serve and enjoy!