Preheat oven to 180C/350F/Gas 4. Line the bottom of a 9-inch springform pan with parchment paper and spray the inside of the pan with baking spray.

To make the black vanilla cake base, use an electric mixer to beat together the cake mix with the milk, eggs, softened butter, and cocoa powder until combined. Add in some food coloring until the batter turns black.

Pour the cake batter into the prepared pan and bake for 25-35 minutes or until a toothpick comes out clean.

Remove from oven and leave to cool completely in the pan.

Preheat oven to 180C/350F/Gas 4.

To make the Oreo cheesecake filling, place the cream cheese, sugar and vanilla extract into a bowl and use an electric mixer to beat until combined.

Add one egg at a time to the mixture, beating well before adding the next.

Stir in the crushed Oreo cookies.

Pour the cheesecake mixture over the cooled black velvet, and bake for 1 hour or until the cheesecake is set in the center.

Remove from oven and leave to cool completely in the pan.

Preheat oven to 230C/450F/Gas 8.

To make the topping, mix together the sour cream sugar, and vanilla extract until combined.

Place 3 tablespoons of the topping mixture into a piping bag fitted with a number 2 tip. Set aside.

Add black food coloring gel to the rest of the mixture and mix well to get a good black color.

Pour over the cooled cheesecake.

Use the piping bag to create a spiderweb design.

The easiest way to do this is to pipe lines across the cake as though you are cutting slices. Then pipe curved lines between each section all around the cake. Use the photos for reference.

Place in oven and bake for 7 minutes.

Remove from the oven and leave to cool completely in the pan, then place in fridge overnight.

Release the springform pan, cut into slices and serve.