Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

In a bowl, crush chocolate sandwich cookies and mix with melted butter. Press this mixture into the prepared pan and bake for 8-10 minutes.

Beat the softened cream cheese with sugar until smooth. Add eggs one by one, mixing until incorporated, then blend in vanilla, sour cream, and flour.

Divide the filling into four bowls and tint each with different gel food colors: orange, purple, green, and black.

Spoon dollops of the colors onto the cooled crust, alternating the colors, then swirl gently with a knife.

Bake in the oven for 40-45 minutes until the edges are set. The center should jiggle slightly.

Let the cheesecake cool in the oven for about 1 hour, then transfer to a wire rack to cool completely before refrigerating for at least 4 hours.

Decorate the chilled cheesecake with sprinkles, candy eyeballs, or ganache, then slice and serve.