Prep the pan by greasing a 9-inch springform pan and lining the bottom with parchment paper.

Make the crust by combining crushed Oreos with melted butter, then press into the pan and chill for 15 minutes.

Prepare the red velvet cake layer by whisking flour, cocoa powder, and sugar together, then mixing in eggs and red food coloring.

Bake the red velvet layer at 350°F for 25-30 minutes, until a toothpick comes out clean.

Make the cheesecake layer by beating cream cheese and sugar until smooth, then adding eggs one at a time.

Bake the cheesecake at 325°F for 55-60 minutes, allowing a subtle jiggle in the center.

Cool slowly in the oven for an hour to prevent cracks.

Chill the cheesecake for a minimum of 4 hours, preferably overnight.

Decorate with whipped cream, drizzle with glaze, and sprinkle with Oreo crumbles before serving.