Soft, creamy cheesecake made with espresso, chocolate Oreo cookie crust and a touch of mini chocolate chip on the bottom!
Keyword Cappuccino, cheesecake
15ozpack of Chocolate Oreo Cookies
3 - 8ozpackages of cream cheese
1/2cupof heavy cream
1/2cupof sugaryou can add 1/4 cup more if you are not using chocolate
3Tbspinstant espresso powder
1/2cupmini chocolate chips
Preheat the oven to 300 and grease a 9-inch springform.
Oreo Crust: Pulse Oreo cookies in a blender or food processor until all just crumbles. Transfer cookie crumbs into a small mixing bowl and mix with melted butter until all combined. Press cookie mixture into the pan, evenly, all over the bottom and about half way up the side.
Start beating the cream cheese and sugar in a mixer until smooth, about 2 minutes.
Add eggs, one at the time, beating after each addition.
Warm up heavy cream to hot but not boiling and mix with espresso powder until blended. Add espresso mixture to the cream cheese.
Add flour, vanilla extract and sour cream, mix until all combined.
Pour the cheesecake batter into the spring form with crust.
Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the spring form.
Bake for 70-85 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Take out the spring form and let it cool to room temperature before refrigerating.
(Even thought cheesecake can be eaten warm, for best results, I recommend refrigerating for a few hours or overnight.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.