Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies in a food processor until fine crumbs form. Mix with 1/2 cup melted unsalted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Beat 16 oz. cream cheese with 1 cup of sugar until smooth. Add 3 large eggs one at a time, mixing well. Fold in 1 cup of red velvet cake mix and pour over cooled Oreo crust.

In a separate bowl, mix 16 oz. cream cheese with 1 cup of sugar until creamy. Add 3 room temperature eggs and 1 teaspoon pure vanilla extract. Pour over red velvet layer.

Bake for about 60 minutes until the center has a slight jiggle. Turn off the oven and let cool inside with the door ajar for 1 hour.

Transfer to the refrigerator and chill for at least 7 hours or overnight.

To make the ganache, heat 1 cup of heavy cream until simmering and pour over 1 cup of chocolate chips. Stir until smooth.

Pour the ganache over the chilled cheesecake and decorate with whipped cream. Slice and serve.