Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Oreo cookie crumbs and melted butter until well blended. Press this mixture firmly into the bottom of a springform pan to create a crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely while you prepare the red velvet layer.

Prepare the red velvet cake batter using your preferred recipe or boxed mix, following the instructions closely. Pour the batter evenly over the cooled Oreo crust in the springform pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool while you whip up the cheesecake filling.

In a large mixing bowl, beat the cream cheese until it's smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, beating lightly after each addition. If desired, incorporate the sour cream for added creaminess. Pour this luscious cheesecake filling over the cooled red velvet cake layer in your prepared pan.

To ensure the perfect texture for your cheesecake, place the springform pan in a larger baking dish and fill it with hot water, about halfway up the sides of the pan. Bake at 325°F (163°C) for 50-60 minutes, until the center of the cheesecake jiggles slightly but is set. Let it cool for an hour at room temperature before refrigerating.

Refrigerate the cake for at least 4 hours, or preferably overnight. This chilling step not only enhances the flavors but also helps the cheesecake to firm up, making it easier to slice. Once chilled, gently run a knife around the edges of the pan before unlocking the springform to remove the sides.

In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between until smooth. Add the red gel food coloring gradually, mixing until you achieve your desired shade. This rich, vibrant mixture forms a glossy topping that will beautifully accent your stunning Oreo Red Velvet Cheesecake Drip Cake.

Carefully drizzle the melted chocolate mixture over the chilled cheesecake, allowing it to drip down the sides for that irresistible look. Once you finish the drizzle, use whipped topping or buttercream to pipe decorative swirls on top. For an extra touch, place whole Oreo cookies on the cake for visual appeal and delightful crunch.

When ready to serve, use a clean, heated knife dipped in hot water to cut through the cheesecake effortlessly. Enjoy it chilled, perhaps with a scoop of vanilla ice cream or fresh berries for an added touch of indulgence!