Preheat the oven to 350°F (175°C). Mix crushed Oreo crumbs with melted butter until combined. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.

In a large bowl, combine red velvet cake mix, eggs, and vanilla. Whisk until smooth. Pour onto the cooled crust and bake for 30-35 minutes. Let cool completely.

Reduce the oven temperature to 325°F (160°C). Beat cream cheese and sugar until smooth, then mix in sour cream and eggs. Pour this cheesecake mixture over the cooled red velvet layer.

Bake at 325°F (160°C) for 50-60 minutes until edges are set and center is slightly jiggly. Cool slowly in the oven with the door cracked.

Let the cheesecake come to room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight.

Heat heavy cream and mix in red food coloring for the drizzle. Drizzle over the cheesecake and top with whipped cream and Oreo crumbles.