1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. In a bowl, combine crushed Oreo crumbs and melted butter until evenly moistened. Press firmly into the bottom of the pan to form the crust.

3. Bake the crust for 8 minutes, then remove and let cool.

4. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

5. Add sour cream, vanilla, cocoa powder, vinegar, and red food coloring; mix until fully incorporated.

6. Beat in the eggs one at a time, mixing just until combined.

7. Pour the red velvet cheesecake batter over the cooled Oreo crust.

8. Bake for 55–65 minutes, until the center is almost set but still slightly jiggly.

9. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

10. Remove from oven and refrigerate for at least 4 hours or overnight.

11. Whip the heavy cream until stiff peaks form and spread over the chilled cheesecake.

12. Garnish with whipped cream dollops, Oreo crumbs, and Christmas sprinkles before serving.