Preheat your oven to 150°C (300°F) to prepare for baking your delightful Mini Christmas Cheesecakes. Meanwhile, line a cupcake tray with casings to hold your individual cheesecakes.

In a food processor, finely crush the Oreo cookies until they resemble sand. Combine these crumbs with melted butter until evenly mixed, then press the mixture firmly into the bottom of each cupcake casing.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, all-purpose flour, and vanilla extract, mixing until well combined. Then, incorporate the eggs one at a time, ensuring a smooth texture.

Divide the cheesecake filling into two bowls—one for red and one for green. Add drops of food coloring to each bowl and mix until vibrant colors are achieved.

Spoon alternating amounts of the red and green filling into each cupcake casing, layering the colors to create a marbled effect. Use a toothpick or knife to swirl the colors together.

Place the filled cupcake tray in the preheated oven for 20 minutes. Maintain moisture by placing a shallow pan of water on the lower rack while baking.

Once baked, remove the tray from the oven and allow it to cool at room temperature. Transfer the Mini Christmas Cheesecakes to the refrigerator to chill for at least 4 hours.