1. Preheat oven to 325°F (163°C). Prepare a springform pan with parchment paper and foil wrap for a water bath.

2. Crush 24 Oreo cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Bake crust for 10 minutes and set aside.

3. In a mixing bowl, beat cream cheese until smooth. Add sugar and mix until creamy.

4. Add eggs one at a time, mixing gently after each. Then add sour cream, cocoa powder, vanilla, and purple gel coloring. Blend until smooth.

5. Fold in 8 crushed Oreos for added texture and flavor.

6. Pour batter over cooled crust. Place springform pan in a larger baking dish with 1 inch of hot water.

7. Bake 50-60 minutes or until edges are set and center slightly jiggles.

8. Turn off oven, crack door, and let cheesecake rest inside for 1 hour.

9. Remove from oven and cool at room temperature for 1 hour. Then refrigerate at least 4 hours or overnight.

10. Before serving, garnish with whipped cream, crushed Oreos, or chocolate ganache.