Begin by preheating your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan in aluminum foil.

Crush the Oreo cookies into fine crumbs and combine them with melted butter. Press the mixture into the base of the prepared pan and bake for 8-10 minutes.

Beat the softened cream cheese in a mixing bowl until smooth. Gradually add the white sugar, then incorporate vanilla extract, cocoa powder, and red food coloring.

Whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.

Lower the oven temperature to 325°F (160°C). Place the springform pan in a roasting pan, then add hot water to the roasting pan until halfway up the sides of the springform pan. Bake for 1 to 1.25 hours.

After baking, let the cheesecake cool gradually in the oven for about 1 hour, then transfer to a wire rack to cool completely. Refrigerate for at least 6-8 hours or overnight.

Remove the sides of the springform pan and top with whipped cream and festive Christmas sprinkles before serving.