Ingredients:
- 1 1/2 cups (150g) Chocolate cookie crumbs (such as Oreos, filling removed), finely crushed
- 5 tablespoons (70g) unsalted butter, melted
- 1 tablespoon (15 ml) brewed espresso, cooled
- 32 ounces (900g) cream cheese, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120ml) sour cream
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (30 ml) brewed espresso, cooled
- 1 tablespoon (10g) cocoa powder
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet chocolate, chopped
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (15 ml) coffee liqueur (such as Kahlua - optional)
- Chocolate shavings (Optional)
- Whipped cream (Optional)
- Cocoa powder dusting (Optional)
Instructions:
- Combine cookie crumbs, melted butter, and espresso. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
- Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, and vanilla extract. Gradually add flour, espresso, and cocoa powder. Beat until just combined. Pour the filling over the chilled crust.
- Preheat oven to 325°F (160°C). Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar. Remove from oven and cool completely at room temperature. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate and butter. Let sit for a minute, then stir until smooth and glossy. Stir in coffee liqueur (if using). Let cool slightly until thickened but still pourable.
- Remove the cheesecake from the springform pan. Pour the fudge topping over the cheesecake, allowing it to drip down the sides. Garnish with chocolate shavings, whipped cream, and a dusting of cocoa powder (optional). Chill for another 30 minutes to set the topping.