Coffee Cheesecake

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

  1. Preheat oven to 350F
  2. Wrap the outside of a 9-inch springform pan with aluminum foil; wrap it 3 times to ensure all the seams are covered
  3. Add the cookies with filling to a food processor and pulse until crumbs; mix the cookies crumbs with the melted butter
  4. Press the mixture into the bottom of the pan, create a slight lip around the edges
  5. Bake in the preheated oven for 10 minutes; remove from the oven and turn it down to 325F
  6. Cheesecake filling: in a small cup, add the 1 tablespoon of water and instant coffee powder; the coffee doesn’t need to completely dissolve
  7. 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
  8. Beat in the vanilla and sour cream
  9. With the mixer on low speed beat in the eggs 1 at a time until just combined
  10. Place the springform pan with the crust, still wrapped in aluminum foil, in the middle of the large roasting pan
  11. Pour the cheesecake batter over the crust, smoothing the top
  12. Pour very hot water into the roasting pan, 1 inch total in the roasting pan
  13. 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
  14. Remove the roasting pan, with the cheesecake inside, from the oven; cool the cheesecake in the roasting pan until the cheesecake is room temperature
  15. Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours
  16. Chocolate ganache: chop the chocolate into very small pieces and place in a heat proof bowl
  17. Add the instant coffee to the cream and heat until the cream is almost boiling
  18. Pour the hot cream over the chopped chocolate, let it sit for 3 minutes; then whisk until smooth
  19. Remove the cheesecake from the fridge; gently unclamp the outside of the springform pan
  20. 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
  21. Coffee whipped cream: add the instant coffee powder to the heavy cream; let it sit for a few minutes
  22. In a large bowl, beat the whipped cream until stiff peaks form
  23. Decorate the cake right before serving with whipped cream and chocolate curls