Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs and mix with 5 tablespoons melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.

In a large bowl, whisk together 1.5 cups flour, 1 tablespoon cocoa powder, 1 cup sugar, 1 teaspoon baking powder, and 0.5 teaspoon salt. In another bowl, mix 2 eggs, 0.5 cup oil, and 1 tablespoon red food coloring. Gradually mix wet into dry until smooth.

Pour the red velvet batter over the cooled crust. Bake for 25–30 minutes until a toothpick comes out clean. Cool slightly on a wire rack.

Beat 16 ounces cream cheese until smooth, then add 0.5 cup sugar and mix well. Add 0.5 cup sour cream, followed by 2 eggs one at a time. Ensure mixture is smooth without lumps.

Pour cheesecake filling over the cooled red velvet layer and smooth the top. Bake at 325°F (163°C) for 40–45 minutes. Center should jiggle slightly and appear set.

Turn off the oven and crack the door. Leave cheesecake inside for 1 hour to cool gradually. Then cool completely on a wire rack.

Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight.

Release cheesecake from the springform pan, garnish as desired, and serve with fresh berries or whipped cream.