Preheat the oven to 325°F (163°C). Crush Oreo cookies and mix with melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla extract, and red food coloring, mixing well. Pour over the cooled crust.

In another bowl, combine cream cheese and sugar, then add eggs and vanilla extract. Blend until creamy. Pour on top of the red velvet layer.

Bake for 60 minutes, until set around the edges but slightly jiggly in the center. Turn off the oven, crack the door, and let cool for an hour.

After cooling at room temperature for 30 minutes, cover and refrigerate for at least 7 hours or overnight.

For the ganache, heat cream until simmering, remove from heat and mix with chocolate until smooth. Cool slightly and pour over the cheesecake.

Decorate with whipped cream or crushed Oreos. Release the sides of the springform pan, slice, and serve.