Line a cupcake tin with cupcake liners. In a bowl, combine the Oreo crumbs with the butter using a fork. Divide the mixture evenly among the cupcake liners and press down firmly.

In a small bowl, stir gelatin into the water. Let sit for 5 minutes. Heat in the microwave until mixture is smooth and dissolved, about 30-45 seconds; set aside but do not allow it to set up.

In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to another bowl. Return mixing bowl to mixer and switch whisk attachment with paddle attachment.

Beat the cream cheese and sugar on high until creamy. Add the jam, lemon juice, vanilla, and salt and beat on medium-high speed until well-incorporated.

With mixer set to low speed, slowly stream in the gelatin liquid. Once all gelatin has been added, add food coloring and turn mixer up to medium speed, beating for another minute. Using a spatula fold in the whipped cream. Scoop batter into the cupcake wells, filling all the way to the top of the liner. Refrigerate for at least 4 hours, or until cheesecakes are firm and set.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the vanilla and powdered sugar and continue beating until stiff peaks form. Divide the whipped cream among 3 bowls and dye each separately with desired colors. Using a spoon or spatula, spoon whipped cream into sections in a pastry bag that’s fitted with a large star tip.

Pipe whipped cream onto the mini cheesecakes. Top each with an Oreo and sprinkles. Serve and enjoy!