1. Prepare the Oreo Crust: Preheat oven to 350°F (175°C). In a bowl, combine Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Remove from oven and let cool completely.

2. Bake the Red Velvet Cake Layer: Prepare the red velvet cake mix according to package instructions. Optionally fold in 1 cup crushed Oreos for extra texture. Pour batter into a greased 9-inch round pan and bake as directed. Cool completely and level the top if needed.

3. Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, mixing well. Gradually beat in eggs one at a time until fully incorporated.

4. Assemble the Cheesecake: Pour the cheesecake mixture over the cooled Oreo crust in the springform pan. Gently place the cooled red velvet cake layer on top of the cheesecake layer.

5. Bake the Cheesecake: Bake at 325°F (163°C) for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours or overnight.

6. Decorate and Serve: Drizzle with white chocolate or cream cheese frosting and sprinkle crushed Oreos on top. Add strawberry or cherry pie filling if desired for a fruity twist.

Notes: