Preheat your oven to 325°F (162°C) and spray a 9-inch springform pan with nonstick spray. Crush 20 Oreos into fine crumbs in a food processor, then mix with melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan and bake for 8-10 minutes until set. Remove the crust from the oven and allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add granulated sugar and continue mixing until fully incorporated. Slowly drizzle in the heavy whipping cream, yogurt, vanilla extract, and orange food coloring, mixing until just smooth. Add the eggs one at a time, mixing briefly after each addition. Finally, gently fold in the chopped Oreos.

Prepare a water bath by placing the springform pan into a larger baking dish. Pour hot water into the outer pan until it comes halfway up the sides of the springform pan. Place the cheesecake in the preheated oven and bake for 1 hour 35 minutes to 1 hour 50 minutes, or until the center is set but slightly jiggly.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. After that, move the cheesecake to a cooling rack and let it cool to room temperature for about 2 hours. Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to firm up and develop its flavors.

When ready to serve, carefully remove the cheesecake from the fridge. Loosen the sides of the springform pan and gently release the cheesecake. Top with homemade whipped cream, creating adorable whipped cream ghosts, and use candy eyes to add a fun touch.