Preheat oven to 350 degrees. Grease a 9x13 inch baking dish well and set aside. Make the cake batter first by combining the cake mix, water, oil, and eggs in a large bowl. With a hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.
In another medium-sized bowl, cream the cream cheese with a hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps. Pour half of the cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top using small spoonfuls. Pour the remaining cake batter on top, and dollop the remaining cheesecake mix. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix. Bake for 30-35 minutes until a toothpick inserted into the center comes out mostly clean with no wet batter.
Place on a wired rack to cool completely.
While the cake is cooling, make the frosting by creaming together the butter and cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar a little at a time until fully incorporated. Add the vanilla and whip until light and fluffy about 2 minutes.
Once the cake is completely cooled, add the frosting and smooth over the top. Add the crushed Oreos as a garnish, optional.
I used a boxed cake mix for this recipe. Feel free to use your own favorite red velvet cake mix (or any cake mix flavor would work, so good!) in place of the cake batter here. Please be advised cooking times might vary slightly if using your own cake recipe.