Ingredients:

  • 1 ½ cups (150g) chocolate wafer crumbs (like Oreos, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 32 ounces (900g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) strong brewed espresso, cooled
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 4 ounces (115g) dark chocolate (70% cacao), finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (15g) unsalted butter, softened

Instructions:

  1. Combine cookie crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Preheat oven to 325°F (160°C). Wrap the bottom of the springform pan with aluminum foil to prevent leaks (water bath method).
  3. Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, mixing until just combined (avoid overmixing). Stir in heavy cream, vanilla extract, cooled espresso, and cocoa powder.
  4. Pour the filling over the prepared crust. Place the springform pan inside a larger baking pan. Add hot water to the outer pan, creating a water bath, reaching halfway up the side of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
  5. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.
  6. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering. Pour hot cream over chocolate and let sit for 1 minute. Stir gently until smooth and glossy. Stir in softened butter.
  7. Pour ganache over the chilled cheesecake. Let the ganache set slightly before slicing and serving.