Preheat your oven to 325°F (163°C).

In a food processor, crush 24 Oreo cookies and mix with 5 tablespoons of melted butter to form the crust. Press into a greased 9-inch springform pan and bake for 8-10 minutes. Allow to cool.

In a mixing bowl, beat 24 ounces of cream cheese until smooth. Gradually add 1 cup of sugar, 1 tablespoon of cocoa powder, 1 teaspoon of vanilla extract, 1 teaspoon of vinegar, and 2 teaspoons of red food coloring until well combined.

Add 3 eggs one at a time, mixing gently. Fold in ½ cup of sour cream and ½ cup of heavy cream, and optionally stir in 10 chopped Oreo cookies.

Pour cheesecake filling over the cooled crust. In a small bowl, mix 1 egg yolk, ¼ teaspoon sugar, and 1 teaspoon vanilla. Spoon this onto the filling and swirl with a knife.

Wrap the bottom of the springform pan in aluminum foil and place in a larger baking dish. Fill with hot water to halfway up the sides of the pan.

Bake for 55-65 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from water bath and cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.