Coffee Cheesecake

Preheat the oven to 350º F.

Pulse the Oreos in a food processor.

Measure out 2 cups of Oreo crumbs and combine with melted butter.

Wrap the bottom and sides of the spring form pan in 3 layers of aluminum foil. This will help keep the water out during the water bath, which is very important!

Add the butter crumbs to the 8-inch spring form pan, and use your hands to press the crumbs into the pan.

Bake for 8-10 minutes.

Remove the pan from the oven, turn the oven down to 325 degrees, and allow the crust to cool to room temperature.

While the crust is cooling, beat the 3 packages of cream cheese, sugar, vanilla, and espresso, in a stand mixer. Add in the eggs, one at a time.

Pour the cheesecake mixture on top of the cooled crust.

Place the 8-inch round spring form pan inside a 9x13 inch baking dish. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8-inch pan.

Bake at 325º F for 60 minutes. 

Turn the oven off and allow the cheesecake to cool to room temperature inside the oven before removing, about 90 minutes.

Once cooled, remove the cheesecake from the oven and place in the fridge for at least 6 hours or overnight.

Before serving, carefully unmold the cheesecake from the pan.

To top with ganache, place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips.

Let mixture sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.

Allow the chocolate to cool for 5-7 minutes.

Pour/spoon the chocolate ganache on top of the cheesecake and use a spatula to spread the chocolate flat.

Top with mini chocolate chips to garnish!