Preheat the oven to 350F. Wrap the outside of a 9” springform pan with aluminum foil to prevent water from seeping into your cheesecake. Lightly grease the pan with nonstick baking spray.

In a medium bowl, stir together the oreo crumbs, melted butter, and salt. Transfer the mixture to the prepared pan and press it into an even and compact ¼” thick layer. The crust should cover the bottom and 1” up the sides of the pan.

Bake the crust for 8 minutes and then set it aside while you prepare the cheesecake layer.

Add the softened cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– at least 3 minutes.

Next, add the sour cream, cocoa powder, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.

Add the red food coloring to the cheesecake and mix until fully combined.

With the mixer on low speed, add the eggs one at a time.

Carefully pour the cheesecake layer over the oreo crust.

Place the springform pan into a large baking dish and fill the baking dish halfway with hot water. Carefully transfer the baking dish (with the cheesecake in it) to your oven.

Bake for 45-50 minutes, or until the center of the cheesecake is set and no longer jiggles when shaken.

Carefully remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature.

When the cheesecake has cooled, transfer it to the fridge and allow it to chill for at least 4 hours, but preferably overnight.

To slice the cheesecake, run a sharp flat bladed knife under hot water and then wipe it clean with a paper towel. Slice 1 piece of cheesecake and repeat the process until you’ve cut each piece– keeping the knife clean will help you get really clean slices!

Store any leftover cheesecake in an airtight container in the fridge for up to five days.