Preheat your oven to 350°F (175°C). Crush about 24 Oreo cookies into fine crumbs and combine with 5 tablespoons of melted unsalted butter. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes until set.

In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until fluffy. Add 2 large eggs and 1 teaspoon of vanilla extract. Gradually fold in 1.5 cups of all-purpose flour, 1 tablespoon of cocoa powder, and 0.5 teaspoon of baking soda, followed by 0.5 cup of vegetable oil. Mix in red food coloring until uniform, then pour over the cooled crust.

In another bowl, blend 16 ounces of softened cream cheese with ¾ cup of granulated sugar until smooth. Incorporate 2 large eggs, then mix in ½ cup of sour cream and 1 teaspoon of vanilla extract. This will form the cheesecake layer.

Pour the cheesecake layer over the red velvet cake layer, spreading it evenly. Bake for 60-70 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then cool completely at room temperature for another hour, refrigerate for at least 4 hours, preferably overnight.

Once chilled, gently release from the springform pan, top with whipped cream and crushed Oreos, then serve slices chilled.