Ingredients:

  • 1 1/2 cups (150g) chocolate cookie crumbs (like Oreos, filling removed), finely ground
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) sour cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 2 ounces (57g) semi-sweet chocolate, melted and cooled slightly
  • 2 tablespoons hot brewed espresso, cooled slightly
  • 1/4 teaspoon salt
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Pulse chocolate cookies in a food processor until finely ground. Combine cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, sour cream, and vanilla extract. Combine cocoa powder, melted chocolate, espresso, and salt. Gently fold the chocolate mixture into the cream cheese mixture until just combined.
  3. Wrap the bottom of the springform pan tightly with aluminum foil. Pour the cheesecake filling into the prepared crust. Place in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake in a preheated oven until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  4. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Prepare the chocolate ganache by heating heavy cream and pouring it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly.
  5. Carefully remove the cheesecake from the springform pan. Slice and serve. Enjoy this delicious chocolate espresso cheesecake recipe!