1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Line the base with parchment. Boil a kettle of water for the water bath and set a large roasting pan on the center rack.

2. In a bowl, combine cookie crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then cool on a rack while you make the filling.

3. Beat cream cheese on medium speed until smooth and creamy, 2 minutes. Add sugar and a pinch of salt and mix until fluffy. Blend in sour cream, vanilla, and lemon juice. Mix in flour (or cornstarch) and heavy cream. Add eggs one at a time on low, just until combined. Reserve 2/3 cup of batter for the red swirl.

4. To the reserved batter, whisk in cocoa powder, buttermilk (if using), extra vanilla, and red gel coloring until a deep red velvet shade is reached.

5. Pour the plain batter over the crust. Dollop spoonfuls of the red velvet batter over the top and gently swirl with a skewer or butter knife to create marbling without overmixing.

6. Place the springform pan into the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

7. Bake 55–70 minutes, until edges are set and the center wobbles slightly like Jell-O. If browning too quickly, tent the top with foil.

8. Turn off the oven, prop the door open, and let the cheesecake rest inside for 1 hour. Transfer to a rack and cool to room temperature. Chill uncovered for at least 6 hours or overnight.

9. Whip heavy cream with powdered sugar to soft peaks. Release the springform ring, peel away parchment, and pipe or dollop whipped cream on top. Add white chocolate curls and crushed candy cane if desired.

10. Warm a sharp knife under hot water, wipe dry, and cut clean slices, wiping between cuts. Serve chilled.