American Chocolate & Raspberry Cheesecake

Ingredients for 1 servings:

• 85 g butter
• 250 g Oreo cookies, ground
• 5 packs of double cream cheese, preferably Philadelphia, 5 x 175 g
• 200 g sour cream
• 30 g flour
• 250 g sugar
• 1 tsp vanilla extract
• 3 eggs
• 150 g dark chocolate
• 3 tbsp, heaped cocoa powder
• 125 g raspberries
• 1 tsp vanilla extract
• 200 g sour cream
• n. B. Berries for decoration
• some Oreo cookies, crumbled, for decoration
• some dark chocolate coating, melted, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours 30 minutes

With Oreo cookie base and vanilla sour cream icing

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). For the base, completely grind the Oreo cookies and mix with the melted butter. Grease a springform pan (26 or 28 cm) and, using a glass, press the mixture firmly and evenly onto the base. Wrap the outside of the springform pan several times with foil to prevent water from seeping in. Pre-bake the base for about 15 minutes and let cool. Beat the cream cheese for a few minutes on medium heat until creamy. In a bowl, combine the flour and sugar and mix briefly but thoroughly on low heat. Add the vanilla extract and 200 g of sour cream and continue mixing. Add the eggs one at a time, taking care not to break the mixture. Melt the 150 g of chocolate and purée or mash half of the raspberries with a fork. Divide the mixture into two portions. Stir the melted chocolate and cocoa powder into one portion, and add the puréed raspberries to the other portion. Now first spread the dark mixture onto the biscuit base (this should be a bit firmer), then pour the raspberry mixture over it and press in the remaining raspberries. Place the springform pan in a deep baking tray, put it in the oven and fill it with boiling water. Bake for 45 minutes, then reduce the temperature to 160 degrees and bake for another 30 minutes. Mix 200g sour cream with vanilla extract and spread it over the cake 5 minutes before the end of the baking time. Bake for another 5 minutes. Let the cake cool in the open oven for about 1 hour, then remove it and loosen the edges with a knife. Let it cool completely and then refrigerate for at least 4 hours. Then the cake can be decorated. I melted chocolate coating and poured it onto the center of the cake, sprinkled crumbled Oreos on top and placed berries dipped in chocolate coating on top.