Preparation Time: 20 Minutes
Total time: 5 hours and 20 Minutes
INGREDIENTS::
FOR THE CRUST:
• 24 chocolate cream cookies, crushed
• 6 tablespoon butter (melted)
• 1 pinch of Kosher Salt and cooking spray for pan
FOR THE CHEESECAKE:
• 6 ounces blocks cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup sour cream
• 2 tablespoon brewed coffee
• 1/4 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon Kosher salt
FOR THE GANACHE TOPPING:
• 2/3 cup heavy cream
• 2 tablespoon brewed coffee
• 2 cup semisweet chocolate chips
• chocolate shavings, for garnish
• chocolate covered espresso beans, for garnish
DIRECTIONS::
- Preheat oven to 325°. Grease an 8” or 9” springform pan with cooking spray and wrap bottom and sides of pan in foil.
- Make 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.
- Make 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.
- Bake 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.
- Make 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.
- Pour ganache over cooled cheesecake and top with chocolate shavings and chocolate espresso beans before slicing and serving.