Espresso Cheesecake

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!

INGREDIENTS

Cheesecake

• 3 packages full fat cream cheese, 8 oz each
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/3 cup brewed espresso
• 3 eggs

Crust

• 2 cups oreo crumbs (cream and all)
• 5 tbsp butter, melted

Chocolate Ganache

• 1/2 cup heavy cream
• 3/4 cup chocolate chips (I use semi-sweet)
• mini chocolate chips, for topping, optional

DIRECTION:

Crust

1. Preheat the oven to 350º F.
2. Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
3. Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
4. Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Full read at https://thefirstyearblog.com/espresso-cheesecake/