Preheat your oven to 325°F (160°C).

In a mixing bowl, combine Oreo cookie crumbs with melted unsalted butter until it resembles wet sand. Press into the bottom of a springform pan.

In a separate large bowl, beat cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, mixing well.

Add eggs one at a time, mixing on low speed until just incorporated.

Mix buttermilk, cocoa powder, and red food coloring until smooth, then gradually pour into the cream cheese mixture.

Gently fold in crushed Oreo cookies into the filling.

Pour the filling over the crust and smooth the top.

Bake for 60 to 75 minutes until the outer rim is set and the center has a slight wobble.

Turn off the oven and crack the door to cool the cheesecake gradually for about an hour.

Refrigerate the cheesecake for a minimum of 6 hours, or overnight.

Remove the sides of the springform pan and top with optional cream cheese frosting or chocolate ganache before serving.