Preheat the Oven: Preheat your oven to 325°F (163°C) and prepare your springform pan by wrapping the outside with foil. This prevents any leaks during baking. Grease the inside of the pan lightly for easy removal later.

Prepare the Oreo Crust: Crush your Oreo cookies into fine crumbs.To crush the cookies, you can either pulse them in a food processor or put them in a ziplock bag and smash them with a rolling pin. Once crushed, mix them with melted butter until the mixture sticks together when pressed.

Shape the Crust in the Pan: Transfer the cookie-butter mixture into your springform pan and press it evenly into the bottom. Make sure the crust is compact and even throughout. Pop the crust into the oven for about 10 minutes to help it firm up.

Let the Crust Cool: Once the crust has baked, take it out of the oven and let it cool completely. This ensures the crust stays firm when you add the cheesecake filling.

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese on medium-high speed until smooth and creamy. This will take about 2-3 minutes. Use a spatula to gently scrape the sides of the bowl, ensuring all the cream cheese is fully mixed in.

Add the Sugar and Sour Cream: Stir in the sugar and sour cream into the cream cheese blend. Continue to beat until it’s light and fluffy, scraping the sides of the bowl as needed.

Incorporate the Eggs: Add the eggs one at a time, making sure to mix well after each one to fully incorporate them into the mixture. Make sure the mixture remains smooth and creamy throughout the process. Be careful not to overbeat.

Add the Cocoa Powder and Food Coloring: After the eggs are well blended, sift in the unsweetened cocoa powder and pour in the red food coloring. Stir everything together until the mixture is smooth and the color is fully blended.

Stir in the Vanilla Extract: Add the vanilla extract to the batter and mix until fully incorporated. This will enhance the flavor and give the cheesecake a lovely aromatic base.

Add the Cheesecake Batter to the Crust: Carefully pour the cheesecake batter over the chilled Oreo crust. Use a spatula to spread it out evenly and smooth the surface for a polished finish.

Set Up the Water Bath: Place your springform pan into a larger pan (like an 8x8 or bigger). Gently add hot water to the larger pan, filling it until the water reaches about halfway up the sides of the springform pan. The water bath ensures the cheesecake bakes evenly and helps avoid cracks on the surface.

Bake the Cheesecake: Place the pan in the oven and bake for 65-75 minutes. The cheesecake is ready when the outer edges are firm, but the center still has a gentle jiggle. A toothpick inserted into the center should come out clean, but a slight jiggle is perfectly fine.

Cool and Chill: Once the cheesecake is finished baking, gently run a knife around the edges to help loosen it from the pan. Allow the cheesecake to rest in the water bath for roughly 15 minutes to cool down gradually. Afterward, take it out and let it sit at room temperature for about an hour. Once cooled, cover it up and refrigerate for a minimum of 4 hours, but overnight is ideal, to allow the flavors to fully develop and the cheesecake to firm up.