Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.

Combine crushed Oreos with melted butter to make the crust. Press into the bottom of the prepared pan.

Bake the crust for 10 minutes. Set aside to cool.

In a large bowl, beat cream cheese, sugar, and cocoa powder until smooth.

Add sour cream and buttermilk, mixing on low. Add eggs one at a time, then vanilla, food coloring, and vinegar.

Pour the batter over the crust. Cover with foil and place in a water bath. Bake for 1 hour 45 minutes.

Turn off oven, crack door, and cool for 30 minutes. Remove from water bath and refrigerate until firm (at least 4 hours).

Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Gently fold whipped cream into softened cream cheese and spread over cheesecake.