Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan and an 8-inch round cake pan.

In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, and salt).

In another bowl, cream together the butter and sugar until light and fluffy, then mix in the sour cream, oil, vanilla extract, eggs, and red food coloring.

Gradually add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined.

Divide the batter between the pans and bake for 18-20 minutes. Cool on wire racks.

For the cheesecake filling, beat the cream cheese until smooth, then mix in the crushed Oreos and remaining filling ingredients.

Pour the cheesecake filling over the cooled cake layers and smooth it out.

Bake the cheesecake in a water bath at 300°F (150°C) for 90 minutes, then cool gradually inside the oven.

Refrigerate the cheesecake overnight to let it set.

For the ganache, heat the cream and pour it over the chocolate chips. Stir until smooth.

Pour the ganache over the chilled cheesecake and let it set before serving.