Adjust the top rack to be positioned in the middle of the oven.
Cover outside of pan with foil, bottom, and sides.
Mix Oreo crumbs with melted butter until well combined.
Press the mixture into a 9-inch lightly buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
Refrigerate for at least 20 minutes.
Make sure all the ingredients are at room temperature before you begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar a little at a time and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl from time to time.
Add the eggs one at a time and beat after each addition until well combined.
Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
Add vanilla extract. Add the sour cream and beat, stopping to scrape the sides and bottom of the bowl.
Add red gel food coloring and stir until you get the color you need.
Pour cheesecake batter into the prepared springform pan.
Place cheesecake pan in a deep baking sheet and pour hot water up to the middle of the cheesecake pan.
Bake in the preheated oven in a water bath for one hour and 15 minutes or until the center is firm.
Try not to open the door of the oven. After 6 -minutes have passed, check on the cheesecake if it's done. A small area in the center should wobble just slightly and the edges should be puffed and lightly golden.
Turn the oven off and prop the oven door open and leave the cheesecake to cool in the oven for one hour.
Beat the cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla, and beat until smooth.
Spread frosting evenly on top of the cheesecake.
Garnish, with red velvet crumbs from a cupcake or a muffin if you have some on hand and some mint leaves.