. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, mix crushed Oreos with melted butter until well combined.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Green Velvet Cheesecake:

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and vanilla extract, mixing until fully incorporated.
3. Beat in eggs one at a time on low speed, ensuring each is well mixed before adding the next.
4. Mix in sour cream, heavy cream, and cocoa powder until smooth.
5. Add green gel food coloring, adjusting the amount until the desired vibrant green shade is reached.

3. Bake the Cheesecake:

1. Pour cheesecake batter over the cooled Oreo crust.
2. Place the springform pan in a larger baking pan and fill the outer pan with hot water (about halfway up the sides) to create a water bath.
3. Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off the oven, slightly open the door, and let cheesecake cool inside for 1 hour.
5. Refrigerate for at least 4 hours or overnight.

4. Decorate and Serve:

1. Top with whipped cream, crushed Oreos, and green sprinkles.
2. Slice and serve chilled. Enjoy!