Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a food processor, finely crush the chocolate sandwich cookies until they resemble fine crumbs.18 full-size chocolate sandwich cookies (Oreos)
- Melt the unsalted butter. Add the melted butter and 1 tablespoon of instant espresso powder to the cookie crumbs. Pulse until well combined.4 tbsp unsalted butter, 1 tbsp instant espresso powder
- Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to create an even layer.
- Bake the crust for 8-10 minutes. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.24 oz full-fat cream cheese
- Gradually add the granulated sugar, beating until just combined and smooth. Do not overmix.1 cup granulated sugar
- In a separate small bowl, whisk together the sifted cocoa powder and 2 tablespoons of instant espresso powder until no lumps remain. Add this mixture to the cream cheese mixture and beat on low speed until just incorporated.1/4 cup unsweetened cocoa powder, 2 tbsp instant espresso powder
- Stir in the vanilla extract.1 tsp vanilla extract
- Add the eggs one at a time, beating on low speed until just combined after each addition. Be careful not to overmix, as this can introduce too much air, leading to cracks.3 large eggs
- Gently fold in the sour cream and the cooled melted semi-sweet chocolate until just combined.1/2 cup sour cream, 4 oz semi-sweet chocolate
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Water Bath (Optional but Recommended for no cracks!): Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-70 minutes, or until the edges are set, but the center still has a slight jiggle when gently shaken.
- Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Remove the cheesecake from the oven and carefully remove it from the water bath (if used). Remove the foil. Let it cool completely on a wire rack at room temperature.
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Before serving, in a cold bowl with a cold whisk attachment (if using a stand mixer), beat the heavy cream, powdered sugar, 1 tablespoon instant espresso powder, and vanilla extract on medium-high speed until stiff peaks form.1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 tbsp instant espresso powder, 1 tsp vanilla extract
- Spread or pipe the mocha whipped cream over the chilled cheesecake.
- Garnish with chocolate shavings or a dusting of cocoa powder, if desired.Chocolate shavings or cocoa powder
Notes
For best results, ensure all dairy ingredients are at room temperature. Use instant espresso powder for concentrated coffee flavor. A water bath is highly recommended to prevent cracks and ensure a silky texture.
