Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil.

Crush Oreo cookies into fine crumbs. Combine crumbs with melted butter and 2 tablespoons of white sugar.

Press the mixture firmly into the bottom of the prepared springform pan.

Bake for 8-10 minutes, then let it cool completely on a wire rack.

Beat the softened cream cheese until smooth. Gradually add ½ cup of white sugar and mix until combined.

Stir in vanilla extract, cocoa powder, and red food coloring.

In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form, then fold into the cream cheese mixture along with ¼ cup of Christmas sprinkles.

Pour the filling over the cooled crust.

Reduce the oven temperature to 325°F (160°C) and place the foil-wrapped springform pan in a larger roasting pan.

Pour hot water into the roasting pan, reaching halfway up the sides of the springform pan.

Bake for 1 hour to 1 hour and 15 minutes until edges are set but the center jiggles.

Turn off the oven and let the cheesecake rest inside the ajar oven door for 1 hour.

Remove from the water bath and cool on a wire rack for 2-3 hours.

Run a knife around the edges and cover loosely with plastic wrap, then chill in the refrigerator for at least 6-8 hours or overnight.

Remove the sides of the springform pan, then top the cheesecake with whipped cream, mini Oreos, and Christmas sprinkles.

Slice using a sharp, hot knife for clean cuts.