Preheat oven to 375°F. Lightly grease a 9-inch springform pan. Set aside.
Place the cookies in a food processor and pulse to form fine crumbs. Add the melted butter and pulse until crumbly. Press the crumbs into the bottom and about 1 inch up the sides of the prepared pan.
24 chocolate sandwich cookies, ¼ cup unsalted butter
Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
Reduce the oven heat to 350°F.
Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.
½ cup heavy cream, 2 cups semisweet chocolate chips
In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.
24 ounces cream cheese, 1 cup granulated sugar, ½ cup sour cream
Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.
4 large eggs, 1½ teaspoons pure vanilla extract, 2 tablespoons all-purpose flour
Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
Garnish the cake with whipped cream and berries, if desired, and serve.