Prep 45 min
Bake 50 min
Cool 1 ¾
Chill 4 hours
1 ¾ C finely crushed chocolate wafers (30 cookies) I used oreos, and scraped out the filling b/c it’s cheaperPreheat oven to 350 degrees.
1/3 C butter, melted
2 oz. semisweet chocolate, chopped
2 T water
1 T instant espresso coffee powder or instant coffee crystals
2 T coffee liqueur or water
3 8 oz packages of cream cheese, softened to room temperature (I used 2 and then added sour cream to the white part o the cake)
1 C sugar (added a bit more sugar to the top part, maybe ¼ C more)
2 T flour (if using only 2 packages, then reduce this to maybe 1 ½ T)
1 tsp vanilla
3 eggs (if using 2 packages, 2 eggs is enough
For crust, combine crushed wafers and butter. Press into the bottom and 2 inches up the sides of an ungreased 8” spring form pan. I used an 8x8 pan. Chill while preparing the filling.
In a small sauce pan, combine the chocolate, water and espresso. Cook and stir over low heat until chocolate starts to melt. Remove from heat. Stir until smooth. Stir in liqueur or the water.
For filling, a large mixing bowl, beat cream cheese, sugar, flour and vanilla with electric mixer on medium until smooth. Add eggs all at once, beating on low speed just until mixed. Do not overbeat.
Reserve 2 C of the cream cheese mixture add ½ C of sour cream and sugar. Mix and add more to taste. Cover and set aside.
Stir cooled chocolate coffee mixture into the remaining cream cheese mixture, stirring just until combined. Pour into the crust lined pan. Place in a shallow baking pan in oven. Bake for 30 minutes or until edge is set. Center will be soft. Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture where chocolate mixture is set, allowing it to flow into the center, spreading if necessary. Bake for 25 minutes more or until center appears nearly set when gently shaken.
Loosen crust from sides of pan by running a thin knife along the edge. Cool in springform pan on wire rack for 30-40 minutes. Remove sides of pan; cool completely. Cover and chill at least 4 hours before serving.
How to Cut a Cheesecake
Use a straight edged, thin bladed, not a serrated knife.
Avoid dragging the filling down as you slice by dipping the knife into hot water and wipe it dry after each cut.
For Chocolate Curls
Heat a block of chocolate at 5 second intervals to soften, but not melt. If too soft, let sit in the fridge or on counter to cool. Using a knife or a vegetable peeler, run the blade across the top of the chocolate allowing it to roll onto itself.