Ingredients:

  • 2 cups (200g) chocolate sandwich cookies, crushed
  • 5 tbsp (70g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1.25 cups (250g) granulated white sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 tbsp vanilla bean paste
  • 3 tbsp instant espresso powder
  • 2 tbsp heavy whipping cream (for espresso)
  • 4 large eggs, room temperature
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 0.5 cup (120ml) heavy whipping cream (for ganache)

Instructions:

  1. Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs, melted butter, and sea salt. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 10 minutes to set. Remove and allow to cool completely. Wrap the outside of the springform pan in heavy-duty aluminum foil to waterproof it.
  3. In a small bowl, whisk 3 tbsp espresso powder into 2 tbsp heavy whipping cream until fully dissolved to bloom the coffee oils.
  4. Using a mixer, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and no lumps remain.
  5. Add sour cream, vanilla paste, and the espresso mixture. Mix until just combined and smooth.
  6. Add eggs one at a time, mixing on the lowest speed until just incorporated to avoid over-aerating the batter.
  7. Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan filled with 1 inch of hot water (bain-marie).
  8. Bake for 1 hour 15 mins at 160°C until the edges are set but the center has a slight wobble. Turn off the oven and leave the door slightly ajar for 1 hour to cool slowly.
  9. Chill the cheesecake in the refrigerator for at least 6 hours.
  10. For the ganache: Heat 120ml heavy cream until simmering, pour over chopped chocolate, let sit for 5 minutes, then stir until silky. Pour over the chilled cheesecake before serving.