Preheat your oven to 350°F (175°C). In a mixing bowl, combine Oreo cookie crumbs with melted butter until the crumbs are fully coated. Pour into a springform pan, pressing firmly to create an even layer. Bake for 10 minutes and let cool completely.

Prepare your red velvet cake batter according to your recipe or a boxed mix. Pour the batter over the cooled Oreo crust and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool completely.

In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, vanilla, and eggs. Fold in sour cream and pour over the cooled red velvet layer.

Wrap the bottom of the springform pan in aluminum foil. Place in a larger baking dish filled with hot water and bake at 325°F for 50-60 minutes until edges are set and center is slightly jiggly. Cool for one hour at room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight to firm up. Prepare to add the drip topping.

Melt white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Mix in red gel food coloring to achieve your desired shade. Allow to cool before drizzling over the cheesecake.

Decorate the top with whipped topping or buttercream and garnish with whole Oreo cookies for added flavor and aesthetics.

Carefully slice the cheesecake with a warm knife and serve each slice chilled for the best flavor experience.