Pink Cookie Crust

1. Crush Cookies: Put Oreo Cookies in a food processor and blend until they turn into fine crumbs.
2. Combine with Butter and Coloring: Pour in melted butter and food coloring and pulse a few times until well blended.
3. Press into Pan: Line an 8×8 baking pan with foil and lightly coat with cooking spray. Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.
4. Freeze: Place pan in freezer for 30 minutes while you prepare the cookie dough.

Red Velvet Cookie Dough and Assembly

1. Cream Butter and Sugar: In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and brown sugar on medium speed until light and fluffy, 3-4 minutes.
2. Add Vanilla and Salt: Add vanilla and salt and blend until combined.
3. Combine Dry Ingredients: With mixer on low, slowly add flour and cocoa powder to bowl until well combined. Mixture will likely look crumbly.
4. Add Milk and Coloring: Keep mixer on low and add milk in until dough comes together. Mix in red food coloring and mini chocolate chips until just combined.
5. Layer Dough: Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
6. Add Ganache and Sprinkles: Pour white chocolate ganache over the top of the dough and smooth evenly with a spatula. Sprinkle sprinkles over ganache.
7. Chill: Place pan in fridge chill for at least 45 minutes.
8. Slice

White Chocolate Ganache

1. Heat Cream: Place white chocolate in a heat-proof bowl. Heat the cream in the microwave util near boiling.
2. Combine and Whisk: Pour cream over chocolate and let sit for about 1 minute before whisking until the chocolate is completely melted and the ganache is smooth.