Prepare the Pan
Preheat oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang on two opposite sides for easy lifting. Lightly spray the pan so the parchment sticks.

Make the Crust
Pulse 24 Oreos in a food processor until finely crushed. (Or crush in a zip-top bag with a rolling pin.)
Mix crumbs with melted butter until the texture resembles wet sand.
Press firmly into the bottom of the prepared pan.
Bake for 8–10 minutes. Set aside to cool slightly.

Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy with no lumps.
Add eggs one at a time, mixing just until combined after each addition.
Mix in the vanilla extract.
Add pink gel food coloring until you reach your preferred shade.

Fold in the Oreos
Gently fold the 6 crushed Pink Oreos into the cheesecake batter with a spatula.

Bake
Pour the filling over the pre-baked crust and smooth the top.
Tap the pan gently on the counter to release any big air bubbles.
Bake for 30–35 minutes, or until the edges look set but the center still has a slight jiggle.

Chill Completely
Allow the bars to cool fully at room temperature, then transfer to the refrigerator to chill for at least 3 hours, preferably overnight, until fully set.

Slice & Serve
Use the parchment overhang to lift the chilled cheesecake out of the pan.
Slice into squares, wiping the knife between cuts for clean edges.
Serve as-is or top with whipped cream, white chocolate drizzle, or extra Oreo crumbs.