Preheat your oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper.

Blend Oreo cookies in a food processor until fine crumbs, mix with melted butter and press into the base of the prepared pan. Bake for 10 minutes and let cool.

In a mixing bowl, beat together cream cheese and sugar until smooth. Gradually blend in sour cream until fully incorporated.

Add eggs one at a time, mixing well after each addition and scrape down the sides of the bowl.

Divide the filling into three bowls, leaving one plain. Add red coloring to one bowl and blue to another; mix until vibrant.

Spoon the colored batters onto the cooled crust in dollops and swirl gently with a knife to create a tie-dye effect.

Bake for 45 to 50 minutes until the center is set but still jiggles slightly. Let cool to room temperature before refrigerating.

Chill for at least 6 hours or overnight, then slice into squares and serve with garnishes.