Preheat your oven to 325°F (162°C). Crush 24 Oreo cookies until finely ground and mix with 5 tablespoons of melted unsalted butter. Press into the bottom of a springform pan. Bake for 8-10 minutes until set and let cool completely.

In a mixing bowl, beat 16 ounces of cream cheese until smooth. Mix in 1 cup of granulated sugar, then add 1 cup of heavy whipping cream, ½ cup of Greek yogurt, 1 teaspoon of vanilla extract, and a few drops of orange food coloring. Fold in 10 crushed Oreos.

Pour the filling into the cooled crust and smooth the top. Set the pan into a larger dish filled with water. Bake for 1 hour and 35 minutes to 1 hour and 50 minutes. The center should jiggle slightly.

After baking, turn off the oven and let the cheesecake cool inside for 1 hour. Transfer to a wire rack for 2 hours, then refrigerate for at least 6 hours or overnight.

Run a knife around the edge of the pan to loosen, then remove the sides. Decorate with whipped cream ghost shapes and candy eyes.