Step 1: Make the Oreo Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix Oreo cookie crumbs and melted butter until combined. Press the mixture into the bottom of the pan.
3. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Red Velvet Cheesecake Layer

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add sour cream, eggs, cocoa powder, vanilla extract, and red food coloring, mixing until combined.
3. Pour the red velvet batter over the cooled crust and spread evenly.

Step 3: Make the Vanilla Cheesecake Layer

1. In another bowl, beat cream cheese and sugar until smooth.
2. Add sour cream, eggs, and vanilla extract, mixing until fully incorporated.
3. Carefully pour over the red velvet layer, smoothing the top.

Step 4: Bake the Cheesecake

1. Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly.
2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
3. Transfer to the refrigerator and chill for at least 6 hours or overnight.

Step 5: Make the Chocolate Ganache

1. Heat heavy cream in a saucepan until hot (but not boiling).
2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
3. Let cool slightly, then pour over the cheesecake, spreading evenly.

Step 6: Garnish and Serve

1. Pipe whipped cream around the edges and sprinkle with Oreo crumbs.
2. Decorate with whole Oreos on top.
3. Slice and serve chilled. Enjoy!