Ingredients
- Crust: 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos), 1/4 cup (56g) unsalted butter, melted
- Filling: 24 ounces (678g) cream cheese, room temperature, 1 cup (207g) sugar, 3 tablespoons (24g) all-purpose flour, 1 cup (230g) sour cream, room temperature, 3 tablespoons instant coffee/espresso granules, 1 1/2 tablespoons (30ml) hot water, 2 teaspoons vanilla extract, 4 large eggs, room temperature
- Chocolate Ganache: 4 oz (113g) semi-sweet chocolate, 6 tablespoons heavy whipping cream
- Coffee Whipped Cream: 1 cup (240ml) heavy whipping cream, cold, 1/2 cup (58g) powdered sugar, 1 teaspoon instant coffee/espresso granules, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides.
- Combine crust ingredients, press into pan, bake 8–10 minutes, set aside.
- Wrap pan sides with foil for water bath.
- Reduce oven to 300°F (148°C). Beat cream cheese, sugar, flour on low until smooth.
- Add sour cream, mix. Dissolve coffee in hot water, add to mixture with vanilla, mix on low.
- Add eggs one at a time, mix slowly, scraping bowl.
- Pour batter into crust. Place pan in larger pan, fill with warm water halfway up sides.
- Bake 1 hour 15 minutes. Turn off oven, leave door closed 30 minutes, then crack door 30 minutes to cool slowly.
- Refrigerate until firm, 5–6 hours or overnight.
- Remove cheesecake, prepare ganache by pouring hot cream over chocolate, stir until smooth, pour on cheesecake.
- Make whipped cream, pipe around edge, serve.
- Store in airtight container in fridge, best within 4–5 days.
Notes
- Use a water bath to prevent cracks.
- Ensure cream cheese and eggs are at room temperature for smooth filling.
- Prep Time: 50 minutes
- Cook Time: 2 hours 15 minutes
- Category: Cheesecake
- Method: Oven
- Cuisine: American