Make the Crust

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are well-coated. Press the mixture into the bottom of a springform pan to form a crust. Bake for about 10 minutes and then let it cool while you prepare the cheesecake filling.

Make the Cheesecake

In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, cocoa powder, sour cream, white vinegar, and vanilla extract. Mix until combined. Next, add the eggs one at a time, mixing on low speed. Finally, add the red food coloring and stir until the batter is uniform in color. Pour the cheesecake batter over the cooled crust in the springform pan.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for about 1 hour. The edges should be set, but the center may still look slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour. After that, transfer it to the fridge for at least 4 hours or overnight to chill completely.

Make the Frosting

In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, mixing until fluffy.

Frost the Cheesecake

Once the cheesecake has chilled, remove it from the springform pan. Spread the frosting evenly over the top of the cheesecake.