Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let cool completely.

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. In another bowl, combine 2 eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix until smooth and combine wet ingredients with dry ingredients.

Pour the red velvet batter into the cooled crust and bake for 25-30 minutes. Let it cool in the pan for 15 minutes before transferring to a wire rack.

For the cheesecake filling, beat 16 ounces of softened cream cheese until creamy. Add ½ cup of granulated sugar, 1 cup of sour cream, and 1 teaspoon of vanilla extract. Mix until smooth.

Pour the cheesecake filling over the cooled red velvet layer, smoothing with a spatula. Bake at 325°F (160°C) for about 50-60 minutes until the edges are set.

Turn off the oven, crack the door, and let the cheesecake cool for about an hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Carefully remove the sides of the springform pan and top with crushed Oreo pieces or a drizzle of melted chocolate. Slice and enjoy.