Red Velvet Cheesecake with Oreos

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.

Step 6
Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.

Step 7
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.

Step 8
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.

Step 9
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.