Red Velvet Oreo Cheesecake

Briefly dip chocolate sandwich cookies in milk.

Arrange the milk-soaked cookies in a single layer to cover the bottom of a springform pan. Crush additional cookies to fill any gaps.

In a large mixing bowl, combine the softened cream cheese, eggs, and heavy cream.

Using a hand mixer, beat the ingredients until the mixture is smooth and creamy.

Divide the cheesecake batter equally into two separate bowls.

Add the red velvet cake mix to one of the bowls of batter.

Mix with the hand mixer until the cake mix is fully incorporated and the batter is a vibrant red color.

Alternately pour scoops of the plain batter and the red velvet batter onto the cookie crust, creating concentric circles.

Using a skewer, drag lines from the center of the pan to the edge, and then from the edge to the center, to create a decorative web pattern.

Bake in a preheated oven at 325°F for 1 hour.

Allow the cheesecake to cool completely before releasing it from the springform pan.

Pipe dollops of whipped cream around the outer edge of the cooled cheesecake.

Create chocolate shavings by running a vegetable peeler along the side of a dark chocolate bar, and sprinkle them over the cheesecake.

Garnish each whipped cream dollop with half of a mini chocolate sandwich cookie.

Slice and serve.