No bake Red Velvet Cheesecake

0 Start by lining the bottom of a 9-inch springform pan with parchment paper. You do this by removing the rim, placing a piece of parchment paper bigger than the bottom of the pan, then securing the rim again, letting the parchment paper hang from the sides. Spray the sides of the pan with cooking oil and set aside.
1 Place the Oreo cookies (including the filling), melted chocolate, unsalted butter and salt in a food processor, and pulse, until all the ingredients mix and have the consistency of wet sand.
2 Place the cookie crumbs in the springform pan for your Oreo Cookie crust, and start pressing tightly with the bottom of a glass, measuring cup or with your fingers. Cover the bottom, and more than halfway up to the sides of the pan. Make sure the crust is tightly packed, or it could crumble when cutting your cheesecake slices later. Refrigerate while making the rest of the cheesecake.
3 Using the bowl of a stand mixer (or a large bowl and a hand electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.
4 Add the powdered sugar, vanilla extract and salt, and mix until just combined, scraping the bottom and sides of the bowl.
5 On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. Using a spatula, incorporate it to the cream cheese mixture until well combined.
6 Spoon out 1/2 Cup of the cheesecake mixture, place it in a small bowl and set aside. Color the remaining cheesecake mixture with the red food coloring, until reaching the desired color.
7 Pour the red cheesecake mixture into the prepared pan, smoothing it with a spatula. Add dollops or the white cheesecake mixture on top, and use a knife to swirl it around. Refrigerate for at least 8 hours.
8 When the cheesecake is set, cut into 8 slices, top with whipped cream and sprinkle with a few Oreo crumbs if desired.