Preheat your oven to 350°F (175°C). In a food processor, blend the Oreo cookies until finely ground, then mix in the melted unsalted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid base. Bake the crust for 10 minutes until set, then remove and let it cool while you prepare the filling.

In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy. Add the room temperature eggs, one at a time, mixing thoroughly after each addition. Next, gently fold in the red velvet cake mix and vanilla extract until fully combined.

In a separate bowl, blend the cream cheese with sugar until smooth. Incorporate vanilla extract to enhance the flavor. Mix until the consistency is creamy and fluffy.

Carefully pour the red velvet cheesecake mixture over the cooled Oreo crust in the springform pan. Gently scoop the prepared vanilla layer on top of the red velvet layer, smoothing the surface with a spatula. Bake in the oven for 45-50 minutes until the cheesecake is just set in the center with a slight jiggle.

After baking, turn off the oven and let the cheesecake cool inside for 1 hour with the door closed. Once cooled, remove the cheesecake from the oven and chill for at least 6 hours or overnight.

On the stovetop, heat the heavy cream until it just reaches a simmer. Remove from heat and pour the hot cream over chopped dark chocolate in a bowl. Stir until the mixture is smooth and glossy.

Garnish your Red Velvet Oreo Cheesecake with whipped cream or crushed Oreo crumbs. Carefully slice and serve it to your guests.