Start by turning the Oreos into fine crumbs. The easiest way is to pop them in a ziplock bag and crush them with a rolling pin, a little smashing therapy while you bake! Mix the crumbs with melted butter, brown sugar, and a pinch of salt until it sticks together like damp sand.

Press it firmly into your pan so the crust stays solid and crunchy. Tip: lining the bottom with parchment paper makes lifting it out later effortless. Pop it in the fridge for at least 15 minutes while you make the filling.

Beat the cream cheese until completely smooth, then stir in the sour cream, light brown sugar, cocoa powder, red food coloring, and vanilla until everything is silky and evenly colored. Gently fold in the Cool Whip, taking care not to deflate it, this keeps the filling light and fluffy. Pour it over the chilled crust, smoothing the top like frosting a cake. Cover and refrigerate for at least 5 hours so it sets just right.

For the frosting, beat the cream cheese until soft and creamy. In a separate bowl, whip the chilled heavy cream with powdered sugar and vanilla until it forms stiff peaks. Fold the whipped cream into the cream cheese slowly to keep it airy and easy to spread.

Spread the frosting over the cheesecake in an even layer, then chill again until ready to serve. Slice generous pieces, serve cold, and watch everyone’s faces light up with each creamy bite!