Preheat your oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and combine with melted butter. Press into a 9-inch springform pan to form a crust and bake for 10 minutes. Allow to cool.

Beat cream cheese and sugar together until smooth. Add eggs one at a time, then mix in vanilla extract and red velvet cake mix until smooth.

Pour half of the cream cheese mixture over the crust, then add a layer of plain cheesecake filling if desired, followed by the remaining red velvet mixture.

Bake for 45-50 minutes, until edges are set and center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.

After an hour, cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.

Make the ganache by simmering heavy cream, then pour over chocolate chips and stir until smooth. Chill if too runny.

Once chilled, pour ganache over the cheesecake, let it set, and serve with optional garnishes.