Preheat oven to 325°F (163°C).

Mix Oreo crumbs, melted butter, and sugar in a small bowl.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, beating on low speed after each addition.

Stir in cocoa powder, sour cream, buttermilk, vanilla, vinegar, and red food coloring until well combined.

Pour the filling over the cooled crust.

Bake for 60-70 minutes or until the center is almost set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Refrigerate for at least 6 hours or overnight.

Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Pipe or spread the whipped cream over the chilled cheesecake.

Garnish with chocolate shavings before serving.