1 package Oreo cookies 
2 tablespoons unsalted butter, melted 
12 ounces cream cheese, room temperature, divided 
1 cup sugar 
16 ounces Cool Whip, divided
1 teaspoon lemon juice 
1 large box instant chocolate pudding mix
3 cups milk 
Red food coloring, optional 
1 cup mini chocolate chips 

Heat oven to 350 F. Spray a 9-inch-by-13-inch baking pan with nonstick spray. Set aside. In a blender or food processor, pulse Oreo cookies and butter until smooth. Pour the mixture into the bottom of the dish. Pat with a spoon or your fingers to pack it as much as possible. Bake crust 5 to 8 minutes, or until slightly toasted. While the crust is cooling, mix the middle two layers. In one bowl using a hand mixer, beat 8 ounces cream cheese, sugar, 8 ounces Cool Whip and lemon juice. Pour cheesecake layer onto the crust and smooth with a spatula. In a separate bowl, beat the pudding mix and milk 2 minutes, or until the pudding thickens. Beat in 4 ounces cream cheese and red food coloring. I use about 10 drops. Pour onto cheesecake layer and smooth with a spatula. Top with remaining Cool Whip and sprinkle with chocolate chips. Chill in the freezer or fridge at least 1 hour.