Preheat your oven to 350°F (175°C). Crush 30 Oreo cookies in a food processor until fine. Mix with ¼ cup melted unsalted butter. Press into a 9-inch springform pan. Bake for 10 minutes; reduce temperature to 325°F (163°C).

In a bowl, beat 32 ounces cream cheese with 1 cup granulated sugar until smooth. Mix in 3 tablespoons cocoa powder, ⅔ cup sour cream, 1 ½ teaspoons vinegar, 2 teaspoons vanilla, ¼ teaspoon salt, and 2 tablespoons food coloring if desired. Incorporate 4 large eggs one at a time.

Wrap the springform pan with aluminum foil to prevent water from leaking. Alternatively, place it in a larger pan filled with hot water halfway up the sides. Pour the cheesecake batter over the cooled crust.

Place the springform pan in the oven. Bake at 325°F (163°C) for 70 minutes, until edges are set but center jiggles slightly.

Turn off the oven and crack the door. Allow cooling for 30 minutes, then let it sit at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight.

Beat 4 ounces softened cream cheese with ¼ cup unsalted butter until fluffy. Gradually add powdered sugar until smooth and mix in vanilla extract.

Unmold the cheesecake and decorate with cream cheese frosting, spreading evenly or creating swirls.