• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine the Golden Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
• Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream and vanilla extract until well incorporated.
• Gradually add the flour and milk, mixing until just combined. Be careful not to overmix.
• Gently fold in the chunks of Little Debbie Christmas Tree Cakes into the cheesecake batter.
• Pour the cheesecake filling over the prepared Golden Oreo crust in the springform pan. Smooth the top with a spatula to create an even layer.
• Tap the pan on the counter a few times to release any air bubbles.
• Bake the cheesecake in the preheated oven for 1 hour or until the center is set and the top is lightly browned.
• Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1-2 hours.
• Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill and set completely.
• Carefully run a knife around the edge of the springform pan before releasing the sides.

To make the frosting:

• In a mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale in color, about 2-3 minutes.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Add the vanilla extract and a pinch of salt to the mixture. Mix until well incorporated. The salt enhances the flavors and balances the sweetness.
• With the mixer on low speed, add 2 tablespoons of heavy cream or milk. Beat the frosting on medium-high speed for 2-3 minutes until fluffy. If the frosting is too thick, add more cream or milk, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a quarter cup at a time.
• Continue to beat the frosting on medium-high speed for an additional 3-4 minutes until the buttercream is light, creamy, and fluffy. This extra beating time makes the frosting airy and smooth.
• Remove 1 cup of the frosting. Stir in red food coloring to the small portion of frosting until it reaches your desired color. Set aside.
• Once the cheesecake has completely chilled and set, lightly spread half of the buttercream frosting evenly over the top of the cheesecake as a crumb coat. Refrigerate the cheesecake until the crumb coating is set.
• Spread the remaining frosting over the cheesecake.
• Place the reserved red frosting into a piping bag and decorate the top with waves of icing.
• Refrigerate until ready to serve.