Ingredients:

  • 1 ½ cups (150g) chocolate cookie crumbs (like Oreos, filling removed), finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 cup (60ml) strong brewed espresso, cooled
  • 1 tablespoon (15ml) coffee liqueur (optional, like Kahlua)
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) unsweetened cocoa powder
  • 2 tablespoons (30ml) strong brewed espresso, cooled
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • Pinch of sea salt
  • Chocolate shavings (optional)
  • Espresso beans (optional)
  • Whipped cream (optional)

Instructions:

  1. Prepare the Crust: Combine cookie crumbs, melted butter, and sugar. Press into the bottom of the springform pan. Chill in the freezer for 30 minutes.
  2. Espresso Soak the Crust: Gently brush the cooled espresso mixture evenly over the chilled crust.
  3. Prepare the Water Bath: Preheat oven to 325°F (160°C). Prepare a water bath by wrapping the bottom of the springform pan with heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan.
  4. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in sour cream, heavy cream, flour, and vanilla extract. Divide the batter in half.
  5. Create Cappuccino and Fudge Swirls: To one half of the batter, stir in the cocoa powder. To the other half stir in the cooled espresso.
  6. Assemble and Bake: Alternate pouring scoops of each batter into the prepared crust, creating a marbled effect. Gently swirl the batters together using a knife or skewer. Pour hot water into the outer roasting pan to come halfway up the sides of the springform pan.
  7. Bake: Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cooling: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from the water bath and let cool completely at room temperature.
  9. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight.
  10. Make the Fudge Topping: Heat heavy cream in a saucepan over medium heat. Remove from heat and add chopped chocolate and butter. Let sit for a minute, then stir until smooth. Stir in a pinch of salt.
  11. Assemble: Remove the cheesecake from the springform pan. Pour the fudge topping over the cheesecake, letting it drip down the sides.
  12. Garnish (Optional): Garnish with chocolate shavings, espresso beans, or whipped cream.
  13. Serve: Slice and serve chilled.