Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.

Place the Oreo Cookies (the whole cookie, including the middle icing) in a food processor, or blender, and pulse until you have fine crumbs.

Pour the crumbs into a bowl.

In a separate bowl, add the butter, and melt in the microwave.

Pour the melted Butter over the crumbs, and stir to coat crumbs in butter.

Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust.

Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the softened Cream Cheese, Greek Yogurt, and Vanilla, and mix on low until well blended.

Add the Sugar, and Cherry Syrup, and mix until smooth.

Add about a teaspoon of the Cherry Pink Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved.

Add the Mini Chocolate chips, and blend on low for a few seconds.

You can start with about 1/2 a teaspoon of the Food Coloring Gel, and keep adding a few more drops until you get the color that you want.

When you have the color you want, remove the pan from the freezer, and pour the Cheesecake Batter on top of the crust.

Smooth the top of the cheesecake evenly in the pan, and place the pan back in the freezer, for at least 4 hours, or overnight for best results.

Make the Frosting: In the mixing bowl of a stand mixer, add the softened Butter, and softened Cream Cheese, and blend on low until smooth and creamy.

Add the Powdered Sugar a little at a time until it's all blended.

Scrape down the sides of the mixing bowl, and blend until the frosting is completely mixed.

Divide the Frosting evenly into two separate bowls. In one bowl, add the Cocoa, and stir well to blend.

Add the Brown Food Coloring Gel a few drops at a time, and stir to blend.

In the other bowl, add a few drops of the Cherry Pink Food Coloring Gel, and stir until completely blended.

Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.

Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.

Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.

Pipe the Frosting onto the edges, and center of the Cheesecake, in large dollops, using a swirl, and bring it up to a point.

Place the Sugared Cherry Gel slices on top of the Frosting, and sprinkle with additional Mini Chocolate Chips.

Serve, and Enjoy!