Crush 24 Oreo cookies into fine crumbs. Combine with 5 tablespoons melted butter; press into a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool completely.

Prepare the red velvet cake mix according to package instructions. Pour batter into a 9-inch round cake pan and bake for 25-30 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.

Beat 16 ounces cream cheese until creamy. Gradually add 1 cup sugar, then blend in 1 cup sour cream, 3 eggs one at a time, and 1 teaspoon vanilla extract until smooth.

Once cooled, place the red velvet cake back in the springform pan. Pour cheesecake filling over the top and smooth it out. You may fold in crushed Oreos at this point.

Prepare a water bath and bake cheesecake at 325°F (160°C) for 55-65 minutes until the center is slightly jiggly. Do not open the oven door during baking.

Turn off the oven, leaving the cheesecake inside with the door ajar for about 1 hour to cool. Refrigerate for at least 4 hours or overnight before serving.

Before serving, sprinkle crushed Oreos on top and optionally drizzle with chocolate sauce. Slice with a warm knife for clean cuts.