Ingredients:

• 1 1/2 cups Oreo cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon cocoa powder
• 2 tablespoons red food coloring
• 12 Oreo cookies, roughly chopped

Directions:

1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press mixture into the bottom of the prepared springform pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, buttermilk, vanilla extract, cocoa powder, and red food coloring until smooth and well combined.
5. Gently fold in chopped Oreo cookies. Pour batter over the crust in the prepared pan.
6. Place the springform pan into a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
7. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
9. Remove cheesecake from oven and run a knife around the edges to loosen. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.