Recipe:Instructions
FOR THE CRUST:
In a small bowl, combine the Oreo baking crumbs and the melted butter until the crumbs are completely moistened.
Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides just slightly, to form a crust. Chill to set.
FOR THE CHEESECAKE FILLING:
Dissolve the espresso powder in the hot water and let the mixture cool to room temperature. Set aside.
Beat the cream cheese on medium speed until very smooth. The cream cheese MUST be at room temperature.
Add the powdered sugar and beat well until everything is well combined. Add the cooled espresso to the mixture in a steady stream while mixing on low speed until combined.
Melt the chocolate in the microwave (break it into small pieces first) on 50% power for 30-second increments until the chocolate is just melted.
Let the chocolate cool slightly to just above room temperature before pouring it into the cream cheese mixture. The cream cheese mixture MUST be at room temperature or it will cause the chocolate to solidify during the mixing process, creating chunks chocolate in the cheesecake batter (the cheesecake will lose its silky smooth texture).
Beat on medium speed until the chocolate is fully incorporated (scrape down the sides of the bowl well here).
Fold in the whipped cream or whipped topping gently until fully incorporated.
Pour the batter into the chilled crust and smooth out the top with a spatula.
Chill the cheesecake in the fridge overnight, (OR for at least 6 hours plus 1 hour in the freezer) before slicing and serving.
FOR THE GANACHE:
About 30 minutes before serving, heat the heavy cream in a small pot on the stove until it just begins to steam (do not boil!).
Add the semi-sweet chocolate to a bowl in chunks and pour the hot cream over the chocolate.
Stir well until the hot cream melts the chocolate and the mixture becomes dark and fluid.
Let the ganache cool until almost to room temperature before pouring it over the chilled cheesecake and letting it drip down the sides.
Chill the cheesecake for an additional 10 minutes in the fridge to let the ganache firm up for slicing.
Slice the cheesecake cool from the fridge and top with some additional whipped cream (add a little cocoa powder to the whipped cream, if desired), and garnish each slice with a chocolate covered coffee bean, if desired.
Recipe:Notes
It is not recommended to use low fat or fat free cream cheese or whipped topping for this recipe. Low fat products have a higher water content which will prevent the cheesecake from setting in the fridge.
This cheesecake can be made 1-2 days in advance and stored, covered, in the fridge until ready to serve. It can also be frozen for up to 2 weeks and defrosted in the fridge before serving. For BEST results, make only one day ahead and chill in the fridge and freezer (as directed in the recipe and blog post) to set.
