Prepare a standard muffin tin with 12 cupcake liners and place one whole Oreo cookie at the bottom of each liner.

In a mixing bowl, combine cream cheese and powdered sugar and beat until smooth.

Whip the heavy cream until soft peaks form, then gently add orange extract and continue whipping until stiff peaks form.

Fold the cream cheese mixture into the whipped cream carefully.

Spoon one portion of the mixture over each Oreo crust.

In a second bowl, mix in the zest of one orange and gel coloring, then combine with the cream cheese mixture.

Spread the orange-infused mixture over the first layer and swirl gently with a toothpick.

Refrigerate for at least 3-4 hours or overnight for best results.

Garnish with whipped cream and orange slices before serving.