• Line a 9-inch springform pan with parchment paper. Set aside.

Oreo Crust

• Place the Oreos in a food processor or high-powered blender. Pulse to a fine crumb.
  32 Oreo cookies
• Mix crushed cookies and melted butter together in a large bowl. Then tightly press into the bottom and up the sides of the prepared pan with the bottom of a measuring cup. Chill in the freezer for at least 30 minutes.
  5 tablespoons salted butter

Cheesecake Filling

• Whip cold heavy cream and cornstarch into stiff peaks on medium-high speed with a hand mixer or stand mixer with a whisk attachment, 3-5 minutes. Set the whipped cream aside.
  300 grams heavy whipping cream, 1 tablespoon cornstarch
• With a hand mixer or a stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar together on medium speed until smooth and creamy.
  680 grams full-fat cream cheese, 150 grams granulated sugar
• Scrape down the sides of the bowl with a rubber spatula. Add powdered sugar, sour cream, vanilla, and vinegar. Beat on medium-high speed until smooth with no lumps.
  2 tablespoons powdered sugar, 62 grams sour cream, 2 teaspoons vanilla extract, 1 teaspoon white vinegar
• Fold whipped cream into cheesecake filling with a rubber spatula. Fold gently to not deflate the whipped cream.
• Scoop half of the batter into a separate bowl. Sift in the cocoa powder and add food coloring. Fold until evenly combined.
  2 tablespoons cocoa powder, ½ teaspoon red gel food coloring
• Scoop the cheesecake batter on top of the crust, alternating between white and red. Swirl with a butter knife or skewer for a marbled effect. Smooth out the top with an offset spatula or the back of a spoon.
• Cover with plastic wrap, but don't let it touch the surface. Chill in the fridge for 6 hours or overnight to set.
• Remove the plastic wrap and carefully release the sides of the springform pan. Transfer the cheesecake to a cake stand or serving platter.
• Top the cheesecake with homemade whipped cream, slice, and enjoy!