Red Velvet Cheesecake

Preparation: Soak your oreos for no more than thirty seconds in half n’ half. Layer them into your springform pan, don’t worry there will be a couple gaps! Then, take the oreo minis, soak them in the half n’ half and squish them into any gaps. If there are still some gaps, fill em in with the oreo crumbs, set aside. Make the cheesecake batter by mixing together the cream cheese, sugar, eggs, heavy cream, and vanilla until it’s completely smooth and no lumps remain. Separate half of the batter and mix in half a cup of red velvet cake mix. If it’s not red enough to your liking, then add in some food dye until it reaches your desired level of redness. Using measuring cups, place the cheesecake batters intermittently one cup at a time. Take a bamboo skewer and drag it across the top of the cheesecake to create a floral design. Bake for 1 hour at 325 °F and then turn off the oven and open the door to let the cheesecake cool for an hour. Decorate with whipped cream, chocolate shavings, and oreo quarters.