Preheat the oven to 350 degrees Fahrenheit.

Prepare a springform pan with parchment paper on the bottom and around the edges of the pan.

Combine the Oreo crumbs and melted butter in a medium bowl. Use a fork to blend until combined and the texture is slightly crumbly.

Transfer the mixture to the prepared springform pan and press into an even layer in the bottom and slightly up the sides of the pan. Place in the freezer while making the cream cheese filling.

In a large mixing bowl blend the cream cheese until smooth and lump-free.

Add the sugar and blend again until combined.

Mix in the milk, vinegar, vanilla extract, sour cream, and cocoa powder until thoroughly combined. Scrap the sides of the bowl if needed.

Add in each egg, one at a time, blending between each addition. On the last egg yolk, add the food dye, using a generous amount depending on the vibrancy of your food dye of choice. The batter is a little brown so you want the batter to be a nice deep red once everything is mixed thoroughly.

Remove the Oreo crust from the freezer and pour the red velvet mixture into the springform pan.

Slightly shake/jiggle the pan to even out the filling and then bake for 60 minutes.

The cheesecake will still be slightly jiggly in the center when done. Turn the oven off and let the cheesecake stay in the warm oven for another hour to finish cooking. This will allow it to set perfectly.

Remove from the oven and transfer to the refrigerator to chill for at least 6 hours or overnight.

When ready to serve, make the cream cheese topping.

In a bowl, combine the cream cheese and sugar. Blend until smooth.

Then add the vanilla and salt. Mix once more until combined.

In a separate, smaller bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and no streaks are left.

Transfer to a piping bag fitted with a large star piping tip.

Create 6-8 swirls on top of the cheesecake to decorate as desired.

Cut and serve.