Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Combine the crushed Oreo cookies with melted butter in a mixing bowl and press the mixture into the bottom of the pan. Bake for about 10 minutes and then let it cool.

In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Add in the sugar and vanilla, and mix until combined. Add the eggs one at a time, ensuring each is well incorporated before the next.

Sift the flour and cocoa powder into the mixture and blend well. Slowly mix in the buttermilk and red food coloring.

Pour the cheesecake batter over the cooled crust, smooth the top, and bake for 1 hour or until the edges are set but the center still jiggles. Turn off the oven, crack the door open, and let it cool inside for about an hour.

After cooling to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight. When ready to serve, top with fresh strawberries and whipped cream.