1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.

3. In a large bowl, beat cream cheese and sugar together until smooth and creamy.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream until fully incorporated.

5. Divide the cheesecake batter evenly into three bowls. Leave one portion white, tint one with yellow food coloring, and the last with orange food coloring.

6. Pour the yellow batter evenly over the cooled crust, then carefully spread the orange layer on top, followed by the white layer.

7. Bake for 40–45 minutes, or until the center is set and the edges are slightly puffed.

8. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

9. Lift bars out using the parchment paper, slice into squares, and top with whipped cream and candy corn before serving.