Ingredients
24 chocolate cream cookies, crushed
6 tbsp. butter, melted
pinch of kosher salt
cooking spray, for pan
4 8 oz blocks cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
2 tbsp. brewed coffee
1/4 c. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
2/3 c. heavy cream
2 tbsp. brewed coffee
2 c. semisweet chocolate chips
chocolate shavings, for garnish
chocolate covered espresso beans, for garnish
Preparation
Step 1Preheat oven to 325°. Grease an 8” or 9” springform pan with cooking spray and wrap bottom and sides of pan in foil.Step 2Make crust: In a large bowl, stir together crushed chocolate cream cookies, melted butter, and salt (mixture should resemble wet sand). Press mixture into prepared pan and set aside.Step 3Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour cream, brewed coffee, flour, vanilla, and salt. Pour mixture over crust. Step 4Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool completely, 3 hours up to overnight. Step 5Make ganache: In a small saucepan over low heat, heat heavy cream and coffee. Place chocolate in a heat-proof bowl and pour in the heavy cream-coffee mixture. Let sit 3 minutes, then stir until creamy and no lumps remain. Step 6Pour ganache over cooled cheesecake and top with chocolate shavings and chocolate espresso beans before slicing and serving.
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