Make the crust: Add the Oreo cookies (cream and all!) to a food processor and pulse until you’ve got fine crumbs. Stir the crumbs together with melted butter until evenly coated, then press the mixture firmly into the bottom of an 8–9-inch springform pan. Pop it in the fridge while you work on the filling.

Whip the cream: In a large chilled mixing bowl, beat the heavy cream until stiff peaks form. Set it aside — this is what gives your cheesecake that light, mousse-like texture.

Mix the cheesecake base: In another bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla and mix again until it’s all silky. Gently fold the whipped cream into the cream cheese mixture until fluffy and well combined.

Create the colors: Split the cheesecake mixture evenly into two bowls. In one bowl, mix in cocoa powder and red food coloring until it reaches your perfect red velvet shade. In the other, gently fold in the Christmas sprinkles for a festive pop.

Assemble the cheesecake: Grab your chilled crust and start alternating spoonfuls of the red velvet and sprinkle-filled batters. Use a butter knife or skewer to gently swirl the colors together for that pretty marbled look.

Chill: Cover the pan and refrigerate for at least 4 hours (overnight is even better) until the cheesecake is firm and set.

Decorate and serve: Just before serving, top with whipped cream, mini Oreos, and a flurry of Christmas sprinkles. Slice, serve, and get ready for the compliments.