Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine red velvet cake mix, water, eggs, and vegetable oil. Mix until smooth.
Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes.
Let the cake cool completely before removing it from the pan.
In another bowl, whip together the softened cream cheese, powdered sugar, sour cream, and vanilla extract until smooth.
Fold in the crushed Oreo cookies into the cheesecake mixture.
Spread the cheesecake mixture evenly over the cooled red velvet cake and refrigerate for at least 4 hours.
Prepare the ganache by heating the heavy cream until it is just under boiling, then pour it over the chocolate chips.
Stir the mixture until smooth and let it cool slightly.
Pour the ganache over the chilled cheesecake layer and let it set.
Garnish with extra Oreo cookies before serving.
