Beat the cream cheese in a large mixing bowl until smooth and creamy, and then add the granulated sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red food coloring. Continue to mix until well combined while scraping down the sides and bottom of the mixing bowl.
In a separate bowl, beat the eggs together with a fork until well combined and then slowly pour them into the cream cheese mixture while mixing slowly until just incorporated. Then stir the mixture with a rubber spatula until the cheesecake filling is completely lump-free and smooth.
Pour half of the filling into the springform pan over the cooled cookie crust, then sprinkle the chopped Oreos over it, and then pour in the remaining filling on top of that.
Bake the cheesecake for 12 minutes and then reduce the oven temperature to 225°F and let it continue to bake for another 1 hour and 50 minutes.
Turn the oven off, but leave the door closed for another hour with the cheesecake inside. Then crack the oven door open and let it cool inside for one more hour.
Remove from oven and let cool to room temperature, then cover with aluminum foil and transfer to the refrigerator for at least 4 hours, preferably overnight.