Scale

For the crust:

24 Oreo cookies (regular), crushed

1/4 cup melted butter

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1/4 cup sour cream

1/4 cup buttermilk

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1 tbsp red food coloring

For topping (optional):

Whipped cream

Crushed Oreos

Chocolate drizzle

1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease lightly.

2. Mix crushed Oreos and melted butter. Press into bottom of pan. Bake for 10 minutes. Cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.

4. Add sour cream, buttermilk, vanilla, cocoa powder, and red food coloring. Mix until fully combined and creamy.

5. Pour over crust and smooth top.

6. Bake 55–65 minutes, until center is just set. Cool to room temp, then refrigerate at least 4 hours or overnight.

7. Top with whipped cream, crushed Oreos, or chocolate drizzle if desired before serving.

Use gel food coloring for a more vibrant red color.

Wrap the springform pan with foil and use a water bath to prevent cracking.

This cheesecake freezes well—just thaw overnight in the fridge.

Keywords: red velvet cheesecake, Oreo cheesecake, red velvet Oreo dessert, creamy holiday cheesecake