This is the perfect make ahead dessert for your upcoming holiday parties! It can be made a day or two ahead – it is actually better if it is refrigerated for 12-24 hours before serving. NOTE: I took this picture before I discovered “Rose’s Heavenly Cake Strips” from master cake baker Rose Levy Beranbaum. These magic little silicone strips made of food grade silicone (available on Amazon) insulate the sides of the pan and keeps the cake from cracking.
2 1/2 tablespoons melted butter
20 oreo cookies
32 oz cream cheese, softened (I use half reduced fat and half regular to cut down on the calories)
1 cup sugar
1 1/2 tablespoons cake flour
1 teaspoon vanilla bean paste (real vanilla extract can be substituted)
8 oz semi sweet chocolate squares, melted
2 tablespoons sour cream
3/4 cup fresh blueberries or raspberries
2 tablespoons powdered sugar
Preheat oven to 325 degrees. Place oreo cookies in a zipper freezer bag and crush thoroughly, then mix together in small bowl with melted butter. Press cookie mixture into the bottom of a 9 inch springform pan. Bake 8-10 minutes. Take out of oven to cool. In a large mixing bowl (I use a stand mixer) beat cream cheese, sugar, flour, vanilla and sour cream until thoroughly blended. (do not over mix) Add melted chocolate and mix to combine well. Lightly beat eggs together in small bowl, then add slowly to mixture on low speed until just blended. Pour over cookie crust and bake 50 minutes to 1 hour or until center is almost set. Place on wire rack to cool thoroughly. Use a spatula to gently loosen cake from sides of pan before removing. Refrigerate until ready to serve. Top with berries and sift powdered sugar over top of cake just before serving.