FIRST STEP: PREPARE THE RED VELVET CAKE LAYER

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This ensures the cheesecake doesn’t stick and helps with easy removal after baking.
2. Make the Red Velvet Cake Batter: In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. In a separate bowl, combine the egg, buttermilk, oil, vanilla extract, vinegar, and red food coloring. Add the wet ingredients to the dry ingredients and mix until smooth.
3. Bake the Red Velvet Cake Layer: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan while you prepare the cheesecake layer.

SECOND STEP: PREPARE THE CHEESECAKE FILLING

1. Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Scrape down the sides of the bowl as needed to ensure there are no lumps.
2. Add the Sour Cream and Sugar: Add the sour cream and granulated sugar to the cream cheese. Continue to beat until the mixture is fully combined and smooth.
3. Incorporate the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl after each addition.
4. Add Flour and Vanilla: Stir in the flour and vanilla extract to the cheesecake filling mixture until smooth and well combined.
5. Pour the Cheesecake Filling: Carefully pour the cheesecake filling over the cooled red velvet cake layer, smoothing the top with a spatula.

THIRD STEP: PREPARE THE OREO CRUST AND TOPPING

1. Make the Oreo Crust: In a medium-sized bowl, combine the crushed Oreo cookies and melted butter. Stir until the crumbs are evenly coated with the butter. Press the mixture into the bottom of a 9-inch springform pan to form an even, firm crust.
2. Add the Topping: Place the Oreo cookies on top of the cheesecake filling. You can either arrange them in a circular pattern or place them randomly for a more rustic look.

FOURTH STEP: BAKE THE CHEESECAKE

1. Bake the Cheesecake: Place the cheesecake into the preheated oven at 325°F (163°C). Bake for about 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. The edges should be firm, and the top should be lightly golden.
2. Cool the Cheesecake: Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
3. Chill the Cheesecake: After the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for at least 4 hours, or preferably overnight. This step is crucial for the cheesecake to set properly and make it easier to slice.

FINAL STEP: GARNISH AND SERVE

1. Prepare the Garnish: Once the cheesecake has fully chilled, remove it from the springform pan. If desired, top it with whipped cream and a sprinkling of crushed Oreos for extra texture and decoration.
2. Slice and Serve: Carefully slice the cheesecake into wedges using a sharp knife. Serve chilled and enjoy the creamy, indulgent layers of red velvet and cheesecake with the crunch of Oreo cookies.