Preparation

• Preheat your oven to 350°F (175°C). In a bowl, mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
• In a separate large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
• Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition. Then stir in the sour cream and vanilla extract to incorporate evenly.
• Gently fold in the red velvet cake mix, being careful to mix just until combined, to maintain a light texture.
• Pour the cheesecake filling over the prepared Oreo crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly but mostly set.
• Allow the cheesecake to cool to room temperature. Then refrigerate for at least four hours or overnight to set completely before serving.