Preheat your oven to 350°F (175°C). In a mixing bowl, crush the Oreo cookies into fine crumbs, then stir in the melted unsalted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

In a large mixing bowl, beat the cream cheese with granulated sugar until creamy, about 2-3 minutes. Gradually add the eggs one at a time, mixing well after each addition. Fold in sour cream, vanilla extract, and red velvet cake mix until combined.

Pour the filling over the cooled Oreo crust, spreading gently. Bake at 325°F (160°C) for 60-75 minutes until edges are set but center is slightly wobbly.

After baking, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. Refrigerate for at least 6 hours, preferably overnight.

Remove the cheesecake from the pan, slice, and serve. Garnish with whipped cream or crumbled Oreos if desired.