Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press into a 9-inch springform pan and chill.

Combine 1 package of red velvet cake mix, 2 eggs, and ½ cup of melted unsalted butter in a bowl until smooth. Pour over the chilled Oreo crust and bake for 25-30 minutes.

Beat 16 ounces of cream cheese until smooth, then mix in ¾ cup sugar, ½ cup sour cream, and 1 teaspoon vanilla until creamy.

Pour the cheesecake filling over the cooled red velvet layer and bake for an additional 40-45 minutes.

Turn off the oven and leave the cheesecake inside for 1 hour. Chill for at least 4 hours or overnight.

Remove the sides of the springform pan and garnish with crushed Oreos. Serve in slices.