Preheat your oven to 350°F (175°C). Blend the Oreo cookies into fine crumbs in a food processor, transfer to a bowl, and mix with melted butter. Press into a 9-inch springform pan to form a crust. Bake for 10 minutes and let cool.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Gradually whisk in red velvet cake mix and vanilla extract until velvety.

Beat cream cheese with sugar and vanilla extract until creamy for the vanilla layer.

Spread the red velvet mixture over the cooled crust and add the vanilla layer on top. Bake for 45-50 minutes until edges are set and center jiggles slightly. Let cool in the oven for 1 hour.

Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight.

Heat heavy cream until simmering. Pour over chopped dark chocolate and stir until smooth. Let cool slightly.

Remove cheesecake from the pan, drizzle ganache over the top, and optionally garnish with whipped cream or crushed Oreos. Slice and serve.