Preheat your oven to 350°F (175°C). In a food processor, blend 24 Oreo cookies with 5 tablespoons of melted unsalted butter until the mixture resembles fine crumbs. Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

In a large mixing bowl, beat 16 ounces of cream cheese and 1 cup of granulated sugar until smooth. Incorporate 2 eggs one at a time, then mix in 1 cup of red velvet cake mix and 1 teaspoon of vanilla extract until combined.

In a separate bowl, mix another 16 ounces of cream cheese with 1 cup of granulated sugar and 2 teaspoons of vanilla extract. Beat until creamy and smooth.

Pour the red velvet layer over the cooled Oreo crust, spreading evenly. Spoon the vanilla layer on top without mixing. Bake for about 45-50 minutes until the edges are set and the center is slightly jiggly.

Once baked, turn off the oven and crack the door open. Cool inside for 1 hour, then refrigerate for at least 6 hours or overnight.

To prepare the ganache, bring 1 cup of heavy cream to a gentle simmer, remove from heat and pour over 8 ounces of chopped dark chocolate. Stir until smooth and glossy.

After the ganache cools slightly, pour it over the chilled cheesecake. Optionally top with whipped cream or crushed Oreo cookies before serving.