1-Begin with the crust: Crush 32 chocolate sandwich cookies, including their filling, into fine crumbs. Melt 6 tablespoons of butter and mix it thoroughly with the crumbs.

2-Line a 9 x 13-inch pan with foil to make removal easy. Press the crumb mixture evenly into the bottom of the pan to form a solid base.

3-Bake the crust for 10 minutes, then let it cool completely while you prepare the rest.

4-For the cheesecake layer: In a bowl, cream 1 1/2 cups white sugar with 24 ounces of softened cream cheese until it’s smooth and lump-free. Add 3 eggs one at a time, mixing well after each.

5-Stir in 1 1/2 teaspoons vanilla, 1/4 cup sour cream, and 1/4 cup flour until everything blends seamlessly. Divide the batter into four bowls and add green, orange, purple, and black gel food coloring to each, using as much as needed for vibrant hues.

6-Spoon the colored batters onto the cooled crust in separate sections and gently swirl them together for that monster mash effect.

7-Bake on the middle rack above a halfway-filled cookie sheet of water for 45 minutes. Avoid opening the oven door to keep the moisture in. Check if the center is firm, then cool on the counter for about an hour before refrigerating for at least 6 hours.

8-Finally, decorate by adding orange, green, and purple confetti sprinkles and assorted candy eyes using a bit of frosting. Use a hot knife heated and wiped dry for clean cuts when serving.