Red Velvet Oreo Cheesecake

INGREDIENTS:

1 package of red velvet cake mix.
24 Oreo cookies.
3 packages (8 ounces each) cream cheese, softened.
1 cup granulated sugar.
3 eggs.
1 teaspoon vanilla extract.
Whipped cream, chocolate shavings, and additional Oreo cookies for topping (optional).

DIRECTIONS:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and get it cozy with parchment paper.
Whip up the red velvet cake mix according to its secret instructions. Pour the batter into the springform pan, spreading love and batter evenly. Bake for a 15-20 minute mini-vacation or until a toothpick comes out cleaner than your kitchen.
While the cake layer takes a nap, give 16 Oreo cookies a spa treatment in a resealable plastic bag, crushing them into fine crumbs with a rolling pin or the back of a spoon. It’s therapeutic, trust me.
In the realm of a large mixing bowl, beat the cream cheese and granulated sugar until they are smoother than your best pickup line. Add the eggs one at a time, mixing well after each introduction. Stir in the vanilla extract.
Fold in the crushed Oreo cookies until they’re evenly mixed, like the perfect playlist.
Pour the cheesecake batter over the cooled red velvet cake layer, smoothing out the top with the grace of a spatula-wielding ninja.
Bake this magnum opus in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly, like a good dance move.
Turn off the oven, crack open the door, and let the cheesecake chill with the door slightly ajar for about an hour to prevent a cracked ego. Then, tuck it into the refrigerator to chill for at least 4 hours, or overnight for best results.
Once chilled, carefully liberate the cheesecake from the springform pan and transfer it to a serving plate. If feeling fancy, dress it up with whipped cream, chocolate shavings, and additional Oreo cookies.