Preheat your oven to 350°F if you prefer a warm crust. Line a standard muffin tin with 12 cupcake liners, placing one Oreo cookie in the bottom of each liner.

In a mixing bowl, combine room-temperature cream cheese and powdered sugar. Blend on medium speed for about 2-3 minutes until smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Add the orange extract and continue whipping until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture using a spatula until just combined and smooth.

Divide the cheesecake mixture into two equal portions. Spread the first half over the Oreo crust in each cupcake liner.

Fold in the orange zest and a few drops of orange gel food coloring to the remaining cheesecake mixture, then spread it over the first layer.

Gently swirl the top layers of the cheesecake mixture with a toothpick to create a marbled effect.

Cover the muffin tin with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight.

Once set, remove the cheesecakes and top with a dollop of whipped cream and an orange slice if desired.