Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

In a medium bowl, combine Oreo cookie crumbs and melted butter. Mix until the crumbs are well coated and press into the bottom of the prepared pan.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

Add eggs one at a time, ensuring each is well incorporated before adding the next.

Stir in sour cream and vanilla extract until fully combined.

Divide the cheesecake batter into four separate bowls and add food coloring to each bowl to create pink, blue, purple, and green batters.

Gently fold crushed Oreos into each bowl.

Pour the colored batters into the prepared pan in a swirling pattern, using a toothpick to create more swirls if desired.

Bake the cheesecake for 55-65 minutes, until the center is almost set. Turn off the oven and leave the cheesecake to cool with the door ajar for about an hour, then refrigerate for at least 4 hours, or overnight.

Heat the heavy cream in a small saucepan until just boiling, then pour over white chocolate chips. Let sit for 2-3 minutes and stir until smooth.

Divide the mixture into four bowls and color each with matching food coloring.

Once cheesecake has set, carefully drizzle the colored chocolate over the edges.

Top with whipped cream, unicorn sprinkles, and additional crushed Oreos for a perfect presentation.