Cream together corn syrup, 1/4 cup butter and vanilla.
Slowly add 3 cups powdered sugar beating until incorporated.
Add food coloring and beat until blended.
Chill mixture for 30 minutes.
Form into balls and freeze for 30 minutes.
Crush Oreos in food processor and add melted butter and sugar.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat cream cheese and sugar until well mixed. Set aside.
Whip heavy cream and powder sugar until stiff peaks form.
Fold and blend cream cheese mixture into whipped cream mixture.
Pour/spread 1/3 of mixture into springform pan ( I used a 9.5 inch).
Distribute yellow balls throughout filling.
Pour/spread another 1/3 of mixture into pan over yellow balls.
Smooth the top of pan with a spatula.
Add cocoa powder to remaining mixture and mix until well blended.
Pour/spread chocolate mixture on top of white mixture.
Refrigerate for at least 4 hours or until firm.
You can garnish with dollops of whipped topping and Creme Eggs if desired.