1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease lightly.

2. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream.

3. Fold in crushed Oreos. Pour into pan and bake 50–60 minutes until the center is set but slightly wobbly.

4. Turn off oven, crack door, and let cool for 1 hour. Chill completely for at least 4 hours or overnight.

5. Preheat oven to 350°F (177°C) for red velvet layers. Grease and line two or three 9-inch cake pans.

6. Whisk flour, sugar, baking soda, salt, and cocoa powder in one bowl.

7. In another bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.

8. Combine wet and dry ingredients. Mix just until incorporated.

9. Divide batter between pans and bake 25–30 minutes. Cool 10 minutes in pans, then on wire racks.

10. Beat butter and cream cheese for frosting until fluffy. Gradually add powdered sugar, then vanilla and salt.

11. Level cake layers if needed. Place one red velvet layer on cake board and spread frosting on top.

12. Add chilled cheesecake layer, then another red velvet layer. Crumb coat entire cake and chill 30 minutes.

13. Apply final frosting layer and smooth.

14. Heat cream and pour over white chocolate. Let sit 1–2 minutes, then stir until smooth.

15. Cool slightly before dripping over edges of cold cake.

16. Decorate with strawberries, Oreos, whipped cream swirls, and red velvet crumbs. Chill 1 hour before serving.