Preheat oven to 300 degrees. Line a cupcake tin with 16 paper liners.
Place one whole OREO Cookie in the bottom of each liner, 16 total. Reserve remaining 6 OREO Cookies for later.
Beat cream cheese, sugar, and vanilla until fluffy. Slowly add in the eggs one at time, beating until smooth. Add the sour cream and mix until combined.
Add orange food coloring and mix in until desired color is reached.
Crush the remaining 6 OREO Cookies and fold into the batter.
Bake 20-25 minutes rotating halfway during baking time. Cool in rack. Chill for at least 4 hours.
Using black frosting, pipe a basketball shape on top of the chilled cheesecakes. You can use a piping bag with a Wilton #2 tip or you can place the black frosting in a re-sealable bag and snip off the corner.