Red Velvet Cheesecake

In a food processor, crush Oreos until you have fine crumbs. Add in melted butter and pulse.

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Press the Oreo cookie crust into a 9 inch springform pan. Freeze for 20 minutes.

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Whip up heavy cream until you have stiff peaks. Set aside.

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In a stand mixer with the paddle attachment, beat cream cheese until smooth.

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Add in the sour cream, cocoa powder, confectioners' sugar, vanilla extract and red food dye.

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Fold in your whipped cream. You can add a few more drops of red food dye if it isn't bright enough!

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Pour the batter into your chilled Oreo crust. Cover the top of the pan in plastic wrap and chill for 12 hours.

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Remove the cheesecake from it's pan the next day. Cover in crushed Oreos and pipe whipped cream around the border.

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