Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan by lining the bottom of the springform pan with parchment paper and spraying the sides with non-stick spray.

In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.

In a stand mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

Add the sour cream, oil, and vanilla to the mixture and mix until combined.

Add the eggs one at a time, mixing after each addition. Then, add a few drops of red food coloring and mix until fully incorporated.

Gradually add ⅓ of the dry ingredients and mix until combined. Then pour in half the buttermilk and mix well.

Repeat by adding half of the remaining dry ingredients, then the rest of the buttermilk, followed by the remaining dry ingredients until well combined.

In a small bowl, mix the baking soda and vinegar, then fold into the batter gently.

Pour half of the batter into the prepared springform pan and the other half into the 8-inch round cake pan.

Bake both cakes for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow cakes to cool completely in the pan on a wire rack. Cover the 8-inch cake with plastic wrap and set aside. Lower the oven temperature to 300°F.

For the cheesecake filling, place the filling from 10 Oreos and the wafers into separate bowls. Set the filling aside.

In a food processor, pulse the Oreo wafers until they form fine crumbs. Set aside.

In a mixer, beat the cream cheese and reserved Oreo filling on low speed until cream, about 2-3 minutes.

Scrape down the sides, then add sugar and cornstarch, beating until smooth.

Add sour cream and vanilla, continuing to beat until smooth.

Add eggs and yolk one at a time, beating until just combined.

Fold in the crushed Oreo wafers and chopped Oreos.

Pour the cheesecake mixture onto the cooled cake base, spreading it into an even layer.

Prepare a water bath by placing a 10-11 inch round pan in a large rectangle cake pan. Place your springform pan inside this pot.

Carefully pour boiling water into the larger pan, ensuring it only rises a few inches up the sides.

Bake at 300°F for about 1 hour and 30 minutes. The cheesecake is done when the edges are set, and the center jiggles slightly.

Turn off the oven and leave the cheesecake inside to cool for 30 minutes. After that, crack the door open and cool for another 30 minutes.

Remove cheesecake from water bath, run a knife around the edge, and allow to cool to room temperature for 1 hour. Chill in the refrigerator for 6-8 hours or preferably overnight.

For the ganache topping, combine chocolate chips and heavy cream in a bowl. Microwave for 30 seconds, stir slowly, then microwave for another 30 seconds until combined.

Pour some ganache into the center of the cheesecake, spreading it around to create a circle without reaching the edges. Chill for an hour to set.

To decorate, cut the red velvet cake from the 8-inch pan into pieces, creating fine crumbs by rubbing them between fingers.

Remove cheesecake from the refrigerator and spread cream cheese frosting around the edges. Press cake crumbs onto the sides of the cheesecake.

Sprinkle extra crumbs around the top edges and garnish the center with chopped Oreos. Slice, serve, and enjoy!