1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, combine crushed Oreos and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add sour cream, cocoa powder, vanilla, and red food coloring. Mix until evenly colored.

4. Add eggs one at a time, mixing gently after each addition. Stir in heavy cream until the batter is smooth.

5. Pour filling over cooled crust and smooth the top.

6. Place the springform pan into a larger baking dish. Pour hot water halfway up the sides to create a water bath.

7. Bake for 60–70 minutes or until the center is just set with a slight jiggle.

8. Turn off oven and crack the door. Let cheesecake cool inside for 1 hour, then transfer to a wire rack to cool completely.

9. Refrigerate at least 6 hours or overnight before removing from pan.

10. Top with whipped cream and white chocolate curls just before serving.