Preheat your oven to 350°F (175°C). In a mixing bowl, crush 24 Oreos into fine crumbs, and mix with ½ cup of melted unsalted butter. Press this into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.

In a medium bowl, whisk 1 ½ cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and ¼ cup of cocoa powder. In a large bowl, combine ½ cup of vegetable oil, 1 cup of buttermilk, 2 eggs, 1 teaspoon of vanilla extract, and red food coloring. Mix well, then gradually add the dry ingredients. Pour over the cooled crust and bake for 25-30 minutes.

Beat 16 ounces of cream cheese until creamy. Gradually add ¾ cup of sugar. Incorporate 2 eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract. Pour over the red velvet layer.

Bake at 325°F (160°C) for 50-60 minutes. The sides should be set with a slight jiggle in the center. Use a water bath to prevent cracking.

Turn off the oven, crack the door, and cool for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.

Mix 1 cup of powdered sugar with red food coloring and milk for glaze. Drizzle over the cheesecake and top with whipped cream and crushed Oreos.