To make a gluten-free Red Velvet Oreo Cheesecake, substitute regular Oreo cookies with gluten-free Oreo alternatives or any gluten-free chocolate cookies for the crust. Ensure that all other ingredients, like cream cheese and sour cream, are also gluten-free.

Store leftover Red Velvet Oreo Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the refrigerator before serving.

Yes, you can substitute cream cheese with mascarpone cheese for a slightly different texture and flavor. Alternatively, for a lighter option, use Greek yogurt, but keep in mind that it may alter the creaminess of the cheesecake.

Pair your Red Velvet Oreo Cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. Fresh berries like strawberries or raspberries also complement the rich flavors beautifully and add a refreshing contrast.

Bake the Red Velvet Oreo Cheesecake for 55-60 minutes at 350F (175C). It should be set but still slightly wobbly in the center. Allow it to cool completely before refrigerating for at least 4 hours to achieve the best texture.