Preheat the oven to 325°F (162°C) and prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.

In a mixing bowl, crush Halloween Oreos and mix with melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes. Cool completely.

In a stand mixer, beat room temperature cream cheese until creamy. Gradually add sugar, then pour in whipping cream, Greek yogurt, vanilla, and food coloring. Mix until smooth.

Add eggs one at a time while mixing on low speed, ensuring each is mixed in before adding the next.

Fold in chopped Oreos gently with a spatula.

Create a water bath by placing the springform in a larger pan, adding hot water halfway up. Bake for 1-1.5 hours until the center jiggles slightly.

Cool the cheesecake in the oven with the door ajar for 1 hour, then transfer to a wire rack for 2 hours. Chill in the refrigerator for at least 6 hours.

Remove from springform pan, top with whipped cream and candy eyes, slice, and serve.