Prepare the springform pan by coating the bottom and up the sides of it with cooking oil.

Blend the Oreos in a food processor or blender until they become crumbs.

Transfer the crumbs to a mixing bowl and add the melted butter.

Stir with the fork until combined.

Transfer this to the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place it in the freezer while you make the filling.

Preheat the oven to 325 degrees Fahrenheit.

Blend the cream cheese with a stand or hand mixer until smooth.

Add the sugar, flour, and salt. Blend again until combined.

Add each egg to the mixture one at a time, mixing in between each addition.

On the last egg, also add the sour cream, vanilla extract, and orange food dye. Mix one more time until smooth. Be sure to add just a few drops of the food coloring at a time and mix inbetween each addition until the desired Halloween orange color is achieved. Keep in mind that the color may intensify during the baking process.

Remove the chilled crust from the freezer and pour the orange cheesecake filling on top of the crust.

Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let it sit in the warm oven to finish baking for another hour.

Combine the egg whites, sugar, and cream of tartar in a heat-proof mixing bowl.

Place the bowl on top of a double boiler with 2 inches of water in it - over medium-high heat.

Whisk until the sugar and cream of tartar dissolve into the egg whites. The mixture will become thin and frothy when ready.

Transfer the mixture to a stand mixer with a whisk attachment.

Carefully beat on high until it becomes thick, and glossy and forms stiff peaks. (About 6 minutes)

The meringue will be done when you pull the whisk out, flip it over and the peak stays up.

Transfer the meringue to a piping bag with a large round metal piping tip.

Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Then cover with plastic wrap and chill in the refrigerator overnight before decorating.

When ready to serve, pipe the meringue topping in large round ghost-like mounds on top of the cheesecake, covering the whole cake.

Toast with a butane torch on medium by gently moving the torch across the meringue topping until golden brown.