Preheat your oven to 350°F (175°C). In a mixing bowl, combine Oreo cookie crumbs with melted butter until fully moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool completely while you prepare the cake layer.

In a separate bowl, prepare the red velvet cake batter according to package instructions or your preferred recipe. Once the crust has cooled, carefully pour the vibrant batter over it, ensuring it spreads evenly. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. Allow this cake layer to cool completely.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, vanilla extract, and eggs, beating well. Stir in sour cream until fully combined, then pour this cheesecake mixture over the cooled red velvet layer, smoothing the top.

Create a water bath by wrapping the bottom of your springform pan with aluminum foil and placing it in a larger dish filled with an inch of hot water. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles. Cool at room temperature for one hour before refrigerating.

Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight. This chilling allows the flavors to meld.

In a microwave-safe bowl, melt white chocolate chips in 20-second intervals, stirring until smooth. Mix in red gel food coloring to achieve desired hue. Allow to cool slightly until pourable.

Once the chocolate drip is set, add whipped topping or buttercream around the edges. Place whole Oreo cookies on top for garnish.

To release the cake from the springform pan, gently run a knife around the edges. For clean slices, dip the knife in hot water before cutting. Serve the cake chilled.