Red Velvet White Chocolate Cheesecake 
A rich, decadent cheesecake with the irresistible flavors of red velvet and smooth white chocolate this is the perfect dessert to impress at any special occasion!
Ingredients:
For the Crust:
200g (1 1/2 cups) Oreo cookies, crushed
1/4 cup unsalted butter, melted
For the Red Velvet Cheesecake Layer:
400g (2 cups) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 tbsp cocoa powder
2 tbsp red food coloring
1/2 cup sour cream
For the White Chocolate Cheesecake Layer:
200g (7 oz) white chocolate, melted
400g (2 cups) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 large eggs
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (165°C).
In a bowl, combine crushed Oreo cookies and melted butter, mixing until evenly combined.
Press the mixture into the bottom of a springform pan to form an even crust. Bake for 10 minutes and then set aside to cool.
Make the Red Velvet Cheesecake Layer:
In a bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract, cocoa powder, eggs, food coloring, and sour cream, mixing until fully incorporated.
Pour the red velvet cheesecake batter over the cooled crust, smoothing it out evenly.
Make the White Chocolate Cheesecake Layer:
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the melted white chocolate. Add the eggs, mixing until just combined.
Gently spoon the white chocolate cheesecake batter over the red velvet layer, spreading it out carefully.
Bake the Cheesecake:
Bake the cheesecake for 55-65 minutes or until the center is set but slightly jiggly.
Let the cheesecake cool in the oven with the door slightly ajar for about 1 hour, then transfer it to the fridge and chill for at least 4 hours or overnight.