Preheat your oven to 350°F (175°C). In a large bowl, combine the crushed Oreo cookies and melted unsalted butter, mixing until the crumbs are well-coated. Press this mixture evenly into the bottom of a 9-inch springform pan, creating a firm crust. Bake for 10 minutes, then allow it to cool slightly while preparing the filling.

Reduce the oven temperature to 300°F (150°C). In a mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Gradually add granulated sugar and Dutch-processed cocoa powder, mixing until incorporated. Blend in sour cream, white vinegar, vanilla extract, and red food coloring. Gently fold in the beaten eggs until just combined.

Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula. Bake in a water bath for 60 minutes, until the edges are set while the center still jiggles.

Once baked, turn off the oven and leave the cheesecake inside for another hour. After an hour, remove the pan from the oven and the water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

To make the cream cheese frosting, beat together softened cream cheese and unsalted butter until creamy and smooth, about 2-3 minutes. Gradually add in confectioners’ sugar and a splash of vanilla extract, mixing until fluffy. Spread frosting evenly on top of the cooled cheesecake.

Carefully remove the cheesecake from the springform pan and slice into wedges. Garnish with chocolate shavings, red velvet crumbs, or fresh berries before serving.