Red Velvet Oreo Cheesecake combines velvety cocoa cream cheese with a crisp Oreo crust perfect for holidays, birthdays, or any decadent craving.

Scale

24 Oreo cookies, finely crushed

5 tbsp unsalted butter, melted

3 (8 oz) blocks cream cheese, room temp

1 cup granulated sugar

1/4 cup sour cream

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

1 tbsp red food coloring

3 large eggs

1. Preheat oven to 325°F and grease a 9-inch springform pan.

2. Mix Oreo crumbs and melted butter; press into pan and freeze 15 minutes.

3. Beat cream cheese and sugar until smooth.

4. Add sour cream, cocoa powder, vanilla, and food coloring; mix well.

5. Add eggs one at a time, mixing just until combined.

6. Pour filling over crust and bake 55–60 minutes.

7. Cool completely, then chill at least 4 hours before serving.

Avoid overmixing the eggs to prevent cracks.

Top with whipped cream or white chocolate drizzle for extra flair.

Store in fridge up to 4 days or freeze slices for 1 month.

Keywords: Red velvet oreo cheesecake, cheesecake recipe, layered cheesecake