Preheat the oven to 325F/160C and grease and line a 9 inch round spring form cake tin.
Place your crushed Oreos into a medium sized bowl with the sugar (if using) and stir to combine. Pour in the melted butter and stir until all of the cookie crumbs are coated in butter.
Tip the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure sprayed with cooking spray to press my crumbs in.
Place in the oven for 10-12 minute until the base feels slightly firm to the touch and is a little puffy. Leave to cool for 5 minutes.
Meanwhile, place cream cheese and sugar into a large bowl and beat with a hand mixer until well combined.
Add in the sour cream, eggs and vanilla extract and beat until smooth and well combined.
Mix in the vinegar, salt and cocoa powder and mix on low until just combined and there are no lumps.
Add in red food coloring, a little at a time, mixing in between each addition until you reach desired color.
Pour the cheesecake mixture onto the base and smooth into a level layer with the back of a spoon/spatula. Tap the tin a few times on the worktop to dissipate any air bubbles.
Place in the oven for 50-60 minutes until a toothpick/skewer inserted into the centre comes out clean. Check after 40 minutes and then keep checking every 10 minutes to make sure it doesn’t burn!
Leave to cool in the oven with it off and the door open for around 30 minutes before removing to cool completely at room temperature.
To decorate: Spoon the whipped cream into the centre of the cheesecake and spread with a small angled spatula until the top of the cheesecake is covered in a thin layer of cream.
Sprinkle Oreo crumbs and heart shaped sprinkles over the cheesecake and serve.