Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.

Crush Oreo cookies into fine crumbs. Combine with melted butter and sugar, then press into the bottom of the springform pan. Bake for 8-10 minutes and cool completely.

Beat softened cream cheese until smooth. Gradually add sugar, mixing well. Stir in vanilla extract, cocoa powder, and red food coloring. Whip 1 cup of heavy cream to soft peaks and fold into cheesecake mixture along with Christmas sprinkles.

Reduce oven temperature to 325°F (160°C). Place springform pan with cheesecake mixture in a larger roasting pan and pour hot water into the pan until it reaches halfway up the sides. Bake for 1-1.25 hours, until edges set.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Cool on a wire rack for 2-3 hours. Refrigerate for at least 6-8 hours or overnight until fully chilled.

Remove cheesecake from the pan. Top with whipped cream, mini Oreos, and festive sprinkles. For neat slices, run a hot, clean knife through the cheesecake before cutting.