PREP. Preheat the oven to 325 F (160 C) and grease and line a 9-inch round springform cake tin.
OREO CRUST. Remove the creamy center of about 35 Oreos and crush them in a medium-sized bowl. Once you have 2.5 cups of crushed Oreos, add the sugar and stir until well combined. Pour in the melted butter and give it a good stir until all of the cookie crumbs are coated in butter.
BAKE. Spread the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure cup that has been sprayed with cooking spray to press the crumbs in. Place the Oreo crust into the oven for about 10-12 minutes. The base should feel slightly firm to the touch and be a little puffy. Let it cool for about 5 minutes.
CHEESECAKE. Meanwhile, place the cream cheese and sugar into a large bowl. Beat everything with a hand mixer until it is well combined. Add in the sour cream, eggs, and vanilla extract and beat the mixture until it is smooth and well combined. Using the low speed, mix in the vinegar, salt, and cocoa powder until it has just combined and there are no lumps. Mix in drops of red food coloring, stirring and adding more color until your get the desired color.
COMBINE. Pour the cheesecake mixture onto the Oreo cookie crust and smooth it into a level layer using the back of a spoon or spatula. Give the tin a few good taps on the counter to dissipate any air bubbles.
BAKE. Place the cheesecake in the oven for 50-60 minutes. Insert a toothpick into the center and if it comes out clean, it's ready. I typically start checking to see if it's done after about 40 minutes. I'll keep checking it every 10 minutes or so to make sure it doesn’t burn!
COOL. 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.
WHIPPED CREAM. Add the whipping cream to a bowl and mix it on high until it forms stiff peaks. Add in the powdered sugar and vanilla and continue whipping until combined.
DECORATE. Pull the cheesecake out of the pan, and spoon the whipped cream into the center of the cheesecake. Spread it around until the top of the red velvet cheesecake is covered in cream. Sprinkle Oreo crumbs over the whipped cream and chill until ready to serve.
STORE. Cover and place any leftovers in the fridge. It will stay fresh for about 3 days.