Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan wrapped in aluminum foil.

In a food processor, crush Oreo cookies and mix with melted butter. Press into the prepared pan and bake for 8-10 minutes.

In a large bowl, beat cream cheese and sugar until creamy. Mix in vanilla, cocoa powder, and red food coloring.

Whip the heavy cream until stiff peaks, then fold into the cream cheese mixture along with Christmas sprinkles.

Lower oven to 325°F (160°C), place the pan in a water bath, and bake for 1 to 1.25 hours.

Cool in the oven for 1 hour, then at room temperature for 2-3 hours before refrigerating for at least 6-8 hours.

Remove the pan sides and top with whipped cream, mini Oreos, and festive sprinkles before serving.