In a food processor, combine Oreos and melted butter and pulse into combined into a moist crumb that sticks together.
20 Red Velvet Oreos, 3 tablespoons unsalted butter
Press mixture evenly into the bottom an 8-inch springform pan. Place in the freezer while you make the filling.
Red Velvet filling:
In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Add sugar and beat to combine.
16 ounces cream cheese (block, not spread), 1/2 cup granulated sugar
Add heavy cream, melted chocolate, red velvet emulsion, buttermilk, cocoa powder and vanilla extract. Start to beat on low-medium speed (to avoid splashing it everywhere) and then increase speed to high and beat to combine. Set aside.
1/4 cup heavy cream, 1/4 cup dark or semisweet chocolate, 1 tablespoon red velvet emulsion, 1 tablespoon dry buttermilk, 1 tablespoon unsweetened cocoa powder, 1 teaspoon pure vanilla extract
Oreo filling:
In a large bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla and beat to combine.
16 ounces cream cheese (block, not spread), 3/4 cup granulated sugar, 1 tablespoon pure vanilla extract
In a separate medium bowl, combine heavy cream and powdered sugar and whip to stiff peaks.
16 ounces heavy cream, 1/4 cup confectioners’ sugar (powdered sugar)
Fold heavy cream mixture into cream cheese mixture.
Fold in chopped Oreos.
12 Red Velvet Oreos
Assemble (you can choose between these two options):
Add the red velvet filling to the crust, then top with the Oreo filling (or vice versa). This will give a more defined layered look.
Layer the fillings by starting with a layer of 1/2 of the Oreo filling, then a layer of 1/2 of the red velvet filling, then the other 1/2 of the Oreo, then finish with the other 1/2 of the red velvet. This will give the look you see in my pictures where it melds together more.
Icing:
In a medium bowl, beat cream cheese until smooth and creamy. Add butter and beat on high speed until fluffy.
8 ounces cream cheese (block, not spread), 1/4 unsalted butter
Add powdered sugar, a 1/2 cup at a time and beat to combine. Keep adding powdered sugar in small increments and taste until you've reached the flavor you'd like.
1-2 cups confectioners’ sugar (powdered sugar)
Add vanilla extract and beat on high speed until light and fluffy.
1 teaspoon pure vanilla extract
Frost the outside edges of the cheesecake with a thin crumb layer of icing.
Fit a pastry bag fitted with desired piping tip, then fill with remaining icing and decorate! You can also top with more chopped or whole Oreos.
Red Velvet Oreos
Cover and place in freezer or fridge until ready to serve, slice and enjoy!
Notes
To get more clean and defined layers, add a layer of filling to the prepared crust and then place it in the freezer to set before you add the next layer of filling.