Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan and an 8-inch round cake pan by lining them with parchment paper and spraying with non-stick spray.

In a large bowl, whisk together 2 cups of all-purpose flour, ½ cup of cocoa powder, and ½ teaspoon of salt until well-blended.

Cream 1 cup of unsalted butter and 2 cups of granulated sugar together until fluffy and light, then add in 1 cup of sour cream, ½ cup of vegetable oil, 2 teaspoons of vanilla extract, 2 large eggs (at room temperature), and 2 tablespoons of red food coloring until fully combined.

Gradually incorporate the dry ingredients into the wet mixture, alternately adding 1 cup of buttermilk, stirring until just combined.

Divide the batter between the prepared pans. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Crush about 15 Oreos into crumbs and beat 16 oz of cream cheese until smooth. Mix in the crushed Oreos, ¾ cup of sugar, 2 tablespoons of cornstarch, ½ cup of sour cream, 1 teaspoon of vanilla extract, and 2 large eggs until creamy.

Pour the cheesecake filling over the cooled red velvet layers in the springform pan. Bake in a water bath at 300°F (150°C) for 90 minutes, then cool in the oven for an additional hour.

For the ganache, combine 1 cup of heavy cream and 1 cup of dark chocolate chips in a microwave-safe bowl; heat until melted and smooth.

Once the ganache is cooled, pour it over the cheesecake and garnish with crumbled red velvet cake and cream cheese frosting. Chill for at least 4 hours before serving.