1. Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.

2. Crush Oreo cookies in a food processor. Combine with melted butter until it resembles wet sand.

3. Press into the bottom of the pan and bake for 8 minutes. Let it cool completely.

4. In a large bowl, beat softened cream cheese until fluffy. Add sugar and beat until smooth.

5. Add sour cream and vanilla, then mix until combined.

6. Add eggs one at a time, mixing on low speed just until incorporated.

7. In a separate bowl, mix 1 1/2 cups of the filling with red food coloring and cocoa powder.

8. Pour plain cheesecake filling over crust. Add dollops of red velvet mixture and swirl gently.

9. Place the pan in a water bath and bake for 55–65 minutes until center is slightly jiggly.

10. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

11. Remove from oven and chill in the fridge for at least 6 hours or overnight.

12. Top with whipped cream, sprinkles, and Oreos before serving.