Ingredients
Oreo Crust
- 25 Oreo Cookies, filling and cookies
- ⅓ cup Unsalted Butter, melted
Cheesecake Filling
- 3 teaspoons Instant Coffee Powder
- 1 tablespoon Hot Water
- 24 ounces Cream Cheese, brick style
- 1 ¼ cups White Sugar
- 1 teaspoon Vanilla Extract
- ⅔ cup Sour Cream
- 3 Large Eggs
- Hot Water, for the waterbath
Chocolate Ganache
- 6 ounces Dark Chocolate
- ⅔ cup Heavy Cream
- 1 teaspoon Instant Coffee Powder
Coffee Whipped Cream
- ½ cup Heavy Cream
- 1 teaspoon Instant Coffee Powder
Directions
- Preheat oven to 350F
- Wrap the outside of a 9-inch springform pan with aluminum foil; wrap it 3 times to ensure all the seams are covered
- Add the cookies with filling to a food processor and pulse until crumbs; mix the cookies crumbs with the melted butter
- Press the mixture into the bottom of the pan, create a slight lip around the edges
- Bake in the preheated oven for 10 minutes; remove from the oven and turn it down to 325F
- Cheesecake filling: in a small cup, add the 1 tablespoon of water and instant coffee powder; the coffee doesn’t need to completely dissolve
- In a large bowl beat together the cream cheese, sugar and coffee dissolved in water until the cream cheese is soft with no lumps; turn off the mixer and scrape down the sides and bottom of the bowl
- Beat in the vanilla and sour cream
- With the mixer on low speed beat in the eggs 1 at a time until just combined
- Place the springform pan with the crust, still wrapped in aluminum foil, in the middle of the large roasting pan
- Pour the cheesecake batter over the crust, smoothing the top
- Pour very hot water into the roasting pan, 1 inch total in the roasting pan
- Place the whole thing in the oven and bake for 50-60 minutes until the top looks just set except for in the middle; the cheesecake should have a slight wobble in the middle
- Remove the roasting pan, with the cheesecake inside, from the oven; cool the cheesecake in the roasting pan until the cheesecake is room temperature
- Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours
- Chocolate ganache: chop the chocolate into very small pieces and place in a heat proof bowl
- Add the instant coffee to the cream and heat until the cream is almost boiling
- Pour the hot cream over the chopped chocolate, let it sit for 3 minutes; then whisk until smooth
- Remove the cheesecake from the fridge; gently unclamp the outside of the springform pan
- Pour the chocolate ganache over the cheesecake, letting it drip over the edges; place the cheesecake back in the fridge until you’re ready to serve
- Coffee whipped cream: add the instant coffee powder to the heavy cream; let it sit for a few minutes
- In a large bowl, beat the whipped cream until stiff peaks form
- Decorate the cake right before serving with whipped cream and chocolate curls