Q: How long does the cheesecake need to chill?

A: Ideally, the cheesecake should chill for at least 4 hours, but overnight is even better for the best texture.

Q: Can I use a different type of cookie for the crust?

A: Absolutely! Any chocolate cookie will work well as an alternative to Oreos.

A: You can use natural options like beet juice for color without artificial additives.

A: The cheesecake should be slightly jiggly in the center, indicating it will set when cooled.

Scale

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Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed Oreo cookies and melted butter, then press the mixture uniformly into the bottom of a springform pan to form the crust.
In a separate bowl, beat the cream cheese and sugar until smooth.
Add the sour cream, eggs, flour, cocoa powder, food coloring, and vanilla extract, mixing until well combined.
Pour the cheesecake batter over the Oreo crust in the springform pan, spreading it evenly.
Bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour.
Remove the pan from the oven, then chill in the refrigerator for at least 4 hours, or overnight if possible.
Serve your cheesecake with a dollop of whipped cream or additional crushed Oreos on top.

For a lighter version, consider using low-fat cream cheese or a sugar substitute.