Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.

In a food processor, pulse Oreo cookies until you get 2 cups of crumbs. Add in salt, and butter and pulse until combined.

Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.

Bake at 350 for 10 minutes.

In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour, and mix until just combined.

Add vanilla and mix until combined.

Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.

Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.

Add in food coloring at this point and mix until the color is distributed evenly.

Pour the batter into the baked crust and smooth.

Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.

Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)

Allow the cheesecake to come to room temperature and place in the refrigerator overnight.

Once you are ready to serve, use a food safe paint brush to “speckle” the cheesecake.

Top with whipped cream and mini Cadbury eggs and serve.