Preheat your oven to 350°F (175°C). Crush 20 Golden Oreos until they resemble fine crumbs, then mix with 4 tablespoons of melted butter. Press into the bottom of a greased 9-inch springform pan and bake for 8-10 minutes until set.

Reduce oven temperature to 325°F (160°C). Beat 24 ounces of softened cream cheese until smooth. Gradually add 1 cup granulated sugar, 1 cup sour cream, 1 teaspoon vanilla extract, 2 tablespoons flour, and a pinch of salt, mixing until combined.

With the mixer on low, add 3 large eggs one at a time, mixing until just combined. Do not overmix to prevent cracks.

Divide batter into four bowls and add gel food coloring to each. Spoon colored batter into the crust alternatingly and swirl gently with a knife.

Place the springform pan in a larger roasting pan filled with hot water halfway up the sides. Bake for 60-90 minutes until the center jiggles slightly. Let it cool inside the oven for 1-2 hours.

Remove from water bath and let reach room temperature. Refrigerate overnight to set.

Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 tablespoon pudding mix until stiff peaks form. Pipe over cheesecake and garnish as desired.