1. Preheat oven to 325°F and line a 9×13 inch baking pan with foil, leaving overhang for easy removal

2. Place Oreo cookies in a food processor and pulse until fine crumbs form

3. Mix cookie crumbs with melted butter until fully combined

4. Press mixture evenly into the bottom of the prepared pan and bake for 10 minutes, then let cool completely

5. Place a large baking sheet filled halfway with water on the lower oven rack

6. In a large bowl, beat cream cheese and sugar until smooth and creamy

7. Add sour cream, vanilla flavor, and flour, then mix until combined

8. Add eggs one at a time, mixing gently after each addition until just combined

9. Divide batter evenly into three bowls

10. Leave one bowl plain, color one red and one blue using gel food coloring

11. Spoon batters alternately over the crust

12. Use a butter knife to gently swirl colors to create a marbled pattern

13. Place cheesecake pan on the rack above the water pan

14. Bake for 45 to 50 minutes until center is set but slightly jiggly

15. Remove from oven and cool on a wire rack for 1 hour

16. Refrigerate for 4 to 6 hours until fully set

17. Lift out using foil, slice into bars, and serve with whipped cream and sprinkles if desired