1. Crush 24 Oreo cookies and mix with melted butter. Press into the bottom of a greased 9-inch springform pan. Chill while preparing the cheesecake layer.

2. Preheat oven to 325°F (163°C). In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then beat in eggs one at a time. Mix in heavy cream and fold in crushed Oreos.

3. Pour cheesecake batter over the Oreo crust. Wrap the pan in foil and place in a water bath. Bake for 55–65 minutes or until just set with a slight jiggle. Cool completely, then refrigerate overnight.

4. Bake red velvet cake in a 9-inch round pan as per box instructions. Let it cool completely and level the top if needed.

5. Place red velvet cake on a serving plate. Spread a layer of strawberry jam (optional). Top with the chilled cheesecake layer.

6. Heat chocolate and cream until smooth and glossy. Let it cool slightly, then drip over the edges using a spoon or squeeze bottle.

7. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe swirls on top. Decorate with halved Oreos and gold sprinkles.

8. Chill cake until ready to serve. Slice with a hot, sharp knife and wipe clean between cuts.