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In a medium bowl, combine Oreo cookie crumbs and melted butter. Mix until well combined.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until fully incorporated.
Add cocoa powder and red food coloring, mixing until the batter is uniformly colored.
Fold in the chopped Oreo cookies.
Pour the cheesecake filling over the cooled crust and spread evenly.
Bake the cheesecake for 50-60 minutes, or until the center is set and only slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Prepare the Topping:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled cheesecake.
Sprinkle the crushed Oreo cookies on top.
Refrigerate for another 1-2 hours before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 6 hours 30 minutes
Kcal: 500 kcal | Servings: 12 servings
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