Preheat your oven to 350°F (175°C). Finely crush Oreo cookies in a food processor until you have fine crumbs. Combine these crumbs with melted butter, stir until fully coated, and press into the bottom of a springform pan. Bake for 10 minutes and allow to cool slightly.

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Gradually add the red velvet cake mix and sour cream, stirring until just combined.

Pour the cheesecake filling over the pre-baked Oreo crust. Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 60-75 minutes. The edges should be set while the center will have a slight wobble.

Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about 1 hour. Transfer to the refrigerator for at least 6 hours or overnight.

Whip the heavy cream until stiff peaks form, then gently spread or pipe over the chilled cheesecake. Sprinkle crushed Oreo cookies on top before serving.