Ingredients
For the Espresso Cookie Crust:
1 ¾ Cups Chocolate Cookies, fillings removed and crushed to fine crumbs
1 Teaspoon Espresso Powder
2 Tablespoons Granulated Sugar
½ Cup Salted Butter, melted
For the Espresso Cheesecake Filling:
8 Ounces Cream Cheese, softened to room temperature
½ Cup Granulated Sugar
2 Tablespoons Espresso Powder
1/3 Cup Heavy Cream
1 Tablespoon Pure Vanilla Extract
1 Large Egg, room temperature
For the Espresso Ganache:
¼ Cup Heavy Cream
½ Cup Dark or Semisweet Chocolate Chips
1 Teaspoon Espresso Powder
For the Whipped Cream:
½ Cup Heavy Cream
1 Tablespoon Powdered Sugar
1 Teaspoon Espresso Powder
Instructions
For the crust:
Begin by scraping the filling out of 28 Oreo cookies. Combine the crumbs, melted butter, sugar, and espresso powder, pressing the mixture into a 6-inch springform pan.
For the filling:
Beat the cream cheese with sugar and espresso powder until fluffy. Mix in heavy cream, vanilla, and egg lightly. Pour into the crust and bake at 350°F for 70-90 minutes.
For the ganache and whipped cream:
Heat cream, then add chocolate and espresso powder to melt. Whip until smooth, cover the cooled cheesecake. Whip additional cream with sugar and espresso, then fold in some ganache. Top the cheesecake before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes