Preheat your oven to 325°F (160°C).

In a medium bowl, combine the crushed Oreo cookies with the melted butter until well-mixed. Pour into a springform pan and press firmly to create a crust.

Bake the crust for about 10 minutes, then remove and cool completely.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3–5 minutes.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, sour cream, cocoa powder, and red food coloring until well blended.

Pour the cheesecake filling over the cooled Oreo crust.

Bake for 60 minutes, until edges are set but the center jiggles slightly.

Turn off the oven and crack the door open, allowing the cheesecake to cool for 30 minutes.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Remove the springform pan sides and serve the cheesecake.