1. Crush Oreo cookies into fine crumbs using a food processor or blender. Mix with melted butter and press into a greased 9-inch springform pan. Freeze while preparing the filling.

2. In a mixing bowl, beat cream cheese until smooth. Add sugar, cocoa powder, and vanilla; mix until well blended. Add sour cream, heavy cream, and red food coloring. Beat until velvety. Add eggs one at a time, mixing just until blended.

3. Wrap pan bottom with foil. Place in roasting pan and fill with hot water halfway up the sides. Bake at 325°F (160°C) for 50–60 minutes, until center is slightly jiggly.

4. Remove from water bath, cool at room temperature for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.

5. Top with whipped cream and festive garnish before serving. Slice with a warm knife for clean cuts.