Ingredients:

  • 1 ½ cups (150g) finely crushed Chocolate Wafer Cookies (filling removed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • ¼ teaspoon fine sea salt (for crust)
  • 3 (8-ounce) blocks (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar (for filling)
  • 6 ounces (170g) dark chocolate (70% cocoa), finely chopped
  • ¼ cup (60ml) strong brewed espresso, cooled
  • ½ cup (120g) sour cream or full-fat Greek yogurt, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso powder
  • 4 ounces (115g) dark chocolate, chopped (for optional ganache)
  • ½ cup (120ml) heavy whipping cream (for optional ganache)

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior bottom and sides of the 9-inch springform pan tightly in heavy-duty foil.
  2. Make the crust: Pulse cookies, 2 tbsp sugar, and salt until fine. Mix in melted butter. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then let cool completely.
  3. Gently melt the 6 oz of chopped dark chocolate. Stir in the cooled espresso until smooth. Set aside to cool slightly.
  4. In a stand mixer, beat the room-temperature cream cheese until perfectly smooth (about 2 minutes). Gradually beat in the 1 cup of sugar until light and fluffy.
  5. Beat in the sour cream and vanilla extract. Then, stream in the slightly cooled espresso-chocolate mixture and the 1 tablespoon of espresso powder until just combined. Do not overmix.
  6. Add the room-temperature eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Overmixing eggs introduces air, which causes cracks.
  7. Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (the water bath).
  8. Bake for 70–80 minutes. The edges should look set, but the centre should still have a slight wobble.
  9. Turn off the oven, crack the door open an inch, and let the cheesecake cool inside the oven for 1 hour.
  10. Remove from the water bath, remove the foil, and let it cool on the counter until room temperature. Cover loosely and chill in the refrigerator for at least 6 hours, preferably overnight, before serving.
  11. Optional Ganache: Heat heavy cream until simmering. Pour over the 4 oz chopped dark chocolate. Let sit for 5 minutes, then stir until smooth. Pour over the chilled Chocolate Espresso Cheesecake just before serving.