Coffee Cheesecake Chocolate Crust (Print)

Espresso-spiked cheesecake on a chocolate cookie crust, chilled until dense and creamy for ultimate flavor.

# What You'll Need:

→ For the crust

01 - 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
02 - 5 tablespoons unsalted butter, melted

→ For the filling

03 - 24 oz full-fat cream cheese, softened
04 - 1 cup granulated sugar
05 - ¾ cup sour cream
06 - 1 tablespoon vanilla extract
07 - 1 tablespoon espresso powder
08 - 2 tablespoons hot water
09 - ¼ teaspoon salt
10 - 3 large eggs

# How to Make It:

01 - Set the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
02 - Combine the crushed chocolate cookies and melted butter in a bowl. Stir until evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove and cool.
03 - In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
04 - Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
05 - Dissolve the espresso powder in the hot water. Add sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
06 - Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated to avoid adding too much air.
07 - Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter to release trapped air bubbles.
08 - Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set, and the center should slightly jiggle when gently shaken.
09 - Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually to prevent cracking.
10 - Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

# Additional Notes:

01 - For best texture, use full-fat cream cheese and sour cream. Use a knife dipped in hot water and wiped clean between cuts for clean slices.

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