Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Blend together the Oreos and butter in a high powered blender or food processor until smooth.
14.3 ounces Oreo cookies, 2 tablespoons unsalted butter
Pour the Oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.
Bake crust for 5-8 minutes, or until slightly toasted.
While crust is cooling, mix together the middle two layers.
In one bowl, using a hand mixer, beat the low fat cream cheese, sugar, Cool Whip, and lemon juice together.
8 ounces low-fat cream cheese, 1 cup granulated sugar, 8 ounces Lite Cool Whip, 1 teaspoon lemon juice
In a separate bowl, beat the pudding mix and milk together. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.
5.9 ounces Instant chocolate pudding mix, 3 cups milk, 4 ounces cream cheese, Red food coloring
Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.
Top with the red velvet layer, smoothing out that layer as well.
Top with the remaining container of Cool Whip and sprinkle with mini chocolate chips.
8 ounces Lite Cool Whip, 1 cup mini chocolate chips
Chill in freezer or fridge for at least 1 hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!