Ingredients:
- 24 Oreo cookies, finely crushed (approx. 260g)
- 5 tbsp Unsalted butter, melted (70g)
- 1/4 tsp Sea salt
- 32 oz Full-fat block cream cheese, softened (900g)
- 1.25 cups Granulated sugar (250g)
- 1/4 cup Unsweetened cocoa powder, sifted (25g)
- 4 Large eggs, room temperature
- 1 cup Full-fat sour cream (240g)
- 1 tbsp Liquid red food coloring
- 1 tsp Distilled white vinegar
- 1 tsp Pure vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C). Pulse the 24 Oreo cookies in a food processor until they resemble fine sand, then stir in 70g melted butter and salt until the mixture looks like wet beach sand.
- Press the crumbs into the bottom of a greased 9 inch springform pan. Bake for 10 minutes until the chocolate aroma is deep and toasted, then let it cool completely.
- Wrap the bottom and sides of the cooled pan in three layers of heavy duty aluminum foil. Note: This prevents the water from the Bain Marie from seeping into your crust.
- In a stand mixer, beat 900g cream cheese, 250g sugar, and 25g cocoa powder on low speed until the mixture is completely smooth and looks like a thick chocolate paste.
- Add the 4 eggs one at a time, mixing just until the yellow disappears before adding the next one.
- Fold in 240g sour cream, 1 tbsp red coloring, 1 tsp vinegar, and 1 tsp vanilla until the batter is a uniform, vibrant crimson color.
- Pour the filling over the Oreo base. Place the springform pan into a roasting pan and pour hot water into the roasting pan until it reaches halfway up the foil wrapped sides.
- Bake for 1 hour 15 minutes until the edges are firm but the center still wobbles slightly like Jell O.
- Turn off the oven and crack the door. Let the cake sit inside for 1 hour to allow the internal temperature to drop slowly and prevent cracking.
- Remove from the water bath, discard the foil, and refrigerate for 8 hours. Before serving, whip 240ml heavy cream with 115g cream cheese and 60g powdered sugar until stiff, velvety peaks form, then pipe onto the cake.