Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.

Make the Crust: Combine Oreo crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Chill in the fridge while preparing the filling.

Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla, cocoa powder, and red food coloring until fully combined.

Layer the Cheesecake: Pour half of the cheesecake batter over the chilled crust. Optionally, add a layer of crumbled red velvet cake or swirl remaining batter for a layered effect. Pour the remaining cheesecake batter on top and smooth the surface.

Bake in a Water Bath: Wrap the bottom of the pan with foil and place it in a larger baking pan. Add hot water to reach halfway up the sides of the springform pan. Bake for 60–70 minutes or until the center is almost set but slightly jiggly.

Cool & Chill: Remove cheesecake from oven and let it cool to room temperature. Refrigerate for at least 4–6 hours or overnight for best results.

Decorate & Serve: Before serving, add your choice of toppings such as cream cheese frosting, chocolate ganache, or fresh berries. Slice carefully with a warm, clean knife for neat pieces.