Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with aluminum foil to prevent water seepage.

Crush 24 Oreo cookies finely and combine them with ⅓ cup melted butter. Press the mixture into the bottom of the springform pan and bake for 8–10 minutes. Cool completely.

In a large mixing bowl, beat 4 blocks of room-temperature cream cheese until smooth. Gradually mix in ½ cup white sugar, 1 tsp vanilla extract, 2 tbsp cocoa powder, and red food coloring. Fold in 2 cups heavy whipping cream.

Lower oven temperature to 325°F (160°C). Place the springform pan in a larger baking pan filled with hot water. Bake for 1 to 1.25 hours until the edges are set.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Cool on a wire rack for 2–3 hours, then refrigerate for at least 6–8 hours, preferably overnight.

Remove the sides of the springform pan. Top with whipped cream and garnish with mini Oreos and festive sprinkles. Slice and serve.