Ingredients:

  • 1 ½ cups (150g) chocolate wafer cookie crumbs (Oreo or similar, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 32 ounces (900g) cream cheese, full fat, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) strong brewed espresso, cooled (or 2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water)
  • 2 teaspoons vanilla extract
  • 4 ounces (115g) bittersweet chocolate, melted and cooled slightly
  • 4 ounces (115g) bittersweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (15g) unsalted butter

Instructions:

  1. Combine cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Chill in the fridge for at least 30 minutes.
  2. Preheat oven to 325°F (160°C). Wrap the bottom of the springform pan tightly in aluminum foil to prevent water from seeping in. Place the pan inside a larger roasting pan.
  3. Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in heavy cream, espresso, and vanilla extract. Gently fold in melted chocolate.
  4. Pour the cheesecake filling over the chilled crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  5. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
  6. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 6 hours, or preferably overnight.
  7. Heat heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth and glossy. Stir in butter.
  8. Remove the cheesecake from the springform pan. Pour the ganache over the cheesecake, letting it drip down the sides.
  9. Chill the cheesecake for another 30 minutes to set the ganache. Slice and serve.