Preheat the oven to 325°F (160°C).
In a food processor, pulse the Oreo cookies until fine crumbs form. Add melted butter and pulse until combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, buttermilk, vanilla extract, cocoa powder, and red food coloring until fully combined.
Fold in crushed Oreo cookies and pour the mixture over the crust.
Bake for 30-35 minutes or until the center is almost set.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Pipe or spread the whipped cream on top of the cheesecake.
Garnish with additional Oreo cookies and serve chilled.