Red Velvet Cheesecake with Oreos

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.

2. Stage

Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.

3. Stage

Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.

4. Stage

Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.

5. Stage

Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.

6. Stage

Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.

7. Stage

Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

8. Stage

Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.

9. Stage

Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.