Espresso Cheesecake Chocolate Ganache (Print Version)

# Ingredients:

→ Crust

01 - 2 cups OREO cookie crumbs, about 20 cookies
02 - 6 tablespoons butter, melted
03 - ¼ teaspoon salt

→ Filling

04 - 24 ounces cream cheese, softened (3 packages)
05 - ¾ cup granulated sugar
06 - 3 tablespoons flour
07 - ¼ cup espresso or strong coffee, cooled to room temperature
08 - ½ cup heavy whipping cream
09 - 1 teaspoon vanilla extract
10 - 3 large eggs, room temperature

→ Ganache Topping

11 - ¼ cup heavy whipping cream
12 - 4 ounces bittersweet or dark chocolate, roughly chopped

→ Cream Cheese Frosting

13 - 4 ounces cream cheese, softened
14 - 4 tablespoons butter, softened
15 - ½ teaspoon vanilla extract
16 - ¾ to 1 cup powdered sugar
17 - espresso beans (optional)

# Instructions:

01 - Preheat oven to 350°F. Spray an 8-inch springform pan with non-stick spray and set aside. In a food processor, pulse approximately 20 Oreo cookies until finely crushed to make 2 cups of crumbs. Add melted butter and salt, and pulse until combined. Press mixture into the springform pan, bringing it 1 inch up the sides. Bake for 10 minutes and let cool.
02 - In a mixer, beat the cream cheese for at least 5 minutes until smooth, scraping the bowl as needed. Add sugar and flour, mixing until combined. Mix in the espresso. Add heavy whipping cream and vanilla extract, beating for 1-2 minutes. Add eggs one at a time, mixing until just combined. Avoid overmixing. Pour filling over the cooled crust and tap the pan to release air bubbles.
03 - Bake at 350°F for 15 minutes. Without opening the oven, reduce temperature to 200°F and bake for 55-60 minutes until the center slightly jiggles but the edges are set. Turn off the oven and leave the cheesecake inside for 30 minutes. Crack open the door and cool for another 15 minutes. Transfer cheesecake to a wire rack to cool completely before refrigerating for at least 8 hours or overnight.
04 - Bring heavy cream to a boil and pour over chopped chocolate. Let sit for 1-2 minutes, then whisk until smooth. Pour ganache over the chilled cheesecake and smooth evenly.
05 - Using a mixer, beat cream cheese and butter until light and fluffy. Mix in vanilla extract and powdered sugar on low speed until fully combined. Transfer frosting to a piping bag and decorate the cheesecake. Top with chocolate shavings or espresso beans if desired.
06 - Serve the decorated cheesecake chilled and enjoy this rich, coffee-flavored dessert.

# Notes:

01 - Prepare the cheesecake a day in advance to enhance flavors and texture. Add toppings before serving.
02 - Store leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen without toppings for up to 2 months.

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