Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and flour, mixing until combined.
Add eggs one at a time, beating well after each addition. Mix in buttermilk, cocoa powder, and blue food coloring until fully incorporated.
Pour the filling over the prepared crust and spread evenly.
Bake for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the chilled cheesecake. Sprinkle with crushed Oreo cookies if desired.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 85 minutes + chilling time
Kcal: 450 kcal | Servings: 12 serving
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