Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with aluminum foil to prevent water seepage.
Crush Oreo cookies finely. Combine crumbs with melted butter and 2 tablespoons of white sugar, then press into the bottom of the prepared springform pan. Bake for 8-10 minutes and cool completely.
In a mixer, beat softened cream cheese until smooth. Gradually add ½ cup white sugar and mix until combined. Stir in vanilla extract, cocoa powder, and red food coloring.
In a separate bowl, whip 1 cup of the heavy whipping cream until soft peaks form. Gently fold into the cream cheese mixture and then fold in ¼ cup Christmas sprinkles.
Pour the filling over the cooled crust. Reduce the oven temperature to 325°F (160°C).
Place the foil-wrapped springform pan into a roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan. Bake for 1 hour to 1 hour and 15 minutes, until edges are set but the center jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, cool completely on a wire rack for 2-3 hours.
Cover and refrigerate for at least 6-8 hours, preferably overnight.
Remove the springform pan sides and top cheesecake with whipped cream. Garnish with mini Oreos and extra Christmas sprinkles before serving.

For clean slices, use a sharp, hot knife wiped clean between cuts. This cheesecake can be prepared a day in advance.