Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the Oreo cookies into fine crumbs.
3. Pour the melted butter into the crumbs and mix until evenly combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
5. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.

Make the Cheesecake Layer:

1. Reduce the oven temperature to 325°F (165°C).
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Gradually add the sugar and vanilla extract, beating until fully incorporated.
4. Add the eggs one at a time, mixing well after each addition.
5. Blend in the sour cream and heavy cream until the mixture is smooth.
6. Pour the cheesecake batter over the cooled crust, spreading it evenly.
7. Bake for 45-50 minutes, or until the center is just set and slightly jiggles when the pan is tapped.
8. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour.

Prepare the Red Velvet Cake:

1. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
2. In another bowl, mix the egg, oil, vanilla extract, and vinegar until combined.
3. Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
4. Add the red food coloring and mix until the batter is a uniform red color.
5. Pour the batter into a greased and floured 9-inch round cake pan.
6. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan before removing.

Assemble the Cheesecake:

1. Carefully place the cooled red velvet cake layer on top of the cheesecake layer in the springform pan.
2. Press gently to adhere, then refrigerate the entire cake for at least 4 hours, or overnight, to set completely.

Make the Chocolate Ganache:

1. In a microwave-safe bowl, heat the heavy cream until steaming but not boiling.
2. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
3. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
4. Allow the ganache to cool slightly, then pour it over the red velvet layer, spreading it evenly to cover the top.

Decorate the Cheesecake:

1. Pipe whipped cream around the edges of the cake.
2. Sprinkle red velvet cake crumbs over the whipped cream for added texture and color.
3. Place whole or halved Oreo cookies on top for decoration.
4. Drizzle strawberry sauce or red syrup over the top for a vibrant finish.

Serve:

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve, enjoying the layered goodness of red velvet, cheesecake, and Oreos.