Preheat the oven to 325°F/160°C (275°F/140°C fan oven), and line an 8-inch or 9-inch springform pan with parchment paper.
In a large bowl, combine the Oreo cookie crumbs with melted butter then press the mixture into the prepared springform pan.
In another large bowl combine cream cheese, sugar, and vanilla and beat with a hand mixer until smooth and creamy but do not overwhip.
Add the eggs, and orange food coloring, and mix again until the eggs are well incorporated in the mixture.
Pour the mixture over the Oreo crust, and bake for 55 minutes. The cheesecake is done when the edges are completely set but the center is still jiggly. Switch off the oven, slightly open the oven door, and allow the cheesecake to cool down in the oven for 1 hour.
Transfer the cheesecake to the fridge, and chill for 5 more hours or until it's completely cooled.
Remove from the fridge, and loosen up the edges of the cheesecake from the pan with a knife, and then remove from pan and slice with a knife (run it under warm water and dry it, this will help you get neat slices). Slice into 8 servings.
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 ziptop bag or a piping 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 a few extra in case some of them break),
In another microwave safe bowl, melt the orange candy melts 30 second at a time until melted stirring every 30 seconds.
Scoop the orange melted candy into a small ziptop 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 cheese cake, grab a stem (break off any excess candy drizzle) and place on the candy melt dot.
Let sit until all candy melt drizzles are hard and serve.
Notes
To ensure a smooth and creamy cheesecake, it is important to use ingredients that are at room temperature before blending them together. If the ingredients are not at the same temperature, you may end up with a filling that has lumps or an uneven texture.
It's important to avoid overmixing the cheesecake filling, even though it's essential to ensure that all the ingredients are thoroughly combined. Overmixing the filling can cause it to crack during the baking process.
If the cheesecake starts to brown too much at the top, just tent it with foil to protect it from browning.
Properly cooling the cheesecake is crucial for avoiding cracks. It's important to follow the instructions for allowing the cheesecake to cool while it's still inside the oven. This slow and gradual cooling process can help you achieve a smooth and crack-free cheesecake.
Store the leftovers in a sealed container in the fridge for up to 5 days. This cheesecake also freezes very well.