Preheat the oven to 325 and crush Oreos in a food processor.
Add the crushed cookies to a bowl and then add the melted butter. Use a spoon or your hands to mix. (I prefer my hands.). It’s fine if it’s a little crumbly.
Line a 9x13-inche pan with tin foil and then add your crust. Pat it with your fingers and make sure it’s even and covers the bottom of the pan.
Bake it for 10 minutes and then let it cool for 10 minutes. Once cooled, put it in the fridge for about 5 minutes.
While the crust cooks and cools, make your batter. Combine your dry ingredients together in a large bowl.
Add your vanilla and eggs one by one and fold them into the batter.
Add in your sour cream and fold in.
Add your cream cheese and mix on medium. I used a hand-mixer but you can use a stand mixer too.
Mix until smooth but do not over mix. It’s ok if you still have some small lumps in the cheesecake.
Divide the batter among three bowls and add your food coloring to the bowls.
In your cooled crust, add spoonfuls of the batter in alternating colors.
Take a knife and drag it through your batter so that the colors get mixed together. Do not cut into the crust. The top of the cake will look tie-dye.
Cover the top of the cheesecake with tin foil but be sure to not let the foil touch the top of the cake.
In the oven, arrange the racks so one is in the middle and one is towards the bottom. On the bottom rack, add a second baking dish that is filled halfway with water. This pan should be the same size or larger than your cheesecake pan. Preheat oven to 325 again.
Once the oven is ready, add your cheesecake to the middle rack directly above the pan with the water. Cook for 60 minutes.
Remove from oven. Your sides should be firm, and the middle should be a bit jiggly. That means it’s done. The cheesecake will continue to cook. You cannot check it with a tooth pick like a cake.
Add it to the refrigerator for 4-6 hours to chill.
Serve chilled. Preheat the oven to 325 and crush Oreos in a food processor.