1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil extending up the sides. Spray the inside with nonstick spray.

2. Place Oreo cookies in a food processor and pulse until fine crumbs form. Mix crumbs with melted butter and pinch of salt until mixture resembles wet sand. Press firmly into bottom of prepared pan, extending slightly up sides. Refrigerate while preparing filling.

3. In a large bowl, beat room temperature cream cheese with electric mixer on medium-low for 2-3 minutes until completely smooth. Scrape bowl frequently.

4. Add sugar and beat for 2 minutes until light and fluffy. Add sour cream and vanilla, mixing on low until just combined.

5. Add eggs one at a time, mixing on lowest speed just until each egg is incorporated. Do not overmix.

6. Remove 2 cups of batter and set aside in separate bowl. To remaining batter, add cocoa powder and red gel food coloring. Mix on low until color is uniform and vibrant.

7. Pour red velvet batter over chilled Oreo crust. Dollop reserved plain batter on top in 8-10 spots. Use a butter knife to gently swirl batters together in figure-eight motions.

8. Place wrapped springform pan in a large roasting pan. Place roasting pan in oven, then carefully pour hot water into roasting pan until it reaches halfway up sides of springform pan.

9. Bake 70-85 minutes until edges are set but center jiggles slightly (about quarter-sized). Internal temperature should reach 150-155°F.

10. Turn off oven and crack door open 4 inches. Let cheesecake cool in oven for 1 hour.

11. Remove from water bath and foil. Run thin knife around edge. Cool on wire rack to room temperature (about 2 hours).

12. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.

13. To serve, remove springform ring. Slice with a hot, clean knife. Garnish with whipped cream, berries, or powdered sugar if desired.