Indulge in the rich and creamy goodness of coffee-infused cheesecake with a chocolate cookie crust. Perfect for coffee lovers and dessert enthusiasts!
Ingredients: 1 1/2 cups of crushed chocolate cookies. 1/4 cup of melted butter. 2 tablespoons of instant coffee granules. 3 8 oz packages of cream cheese, softened. 1 cup of granulated sugar. 1 teaspoon of vanilla extract. 3 large eggs. 1/2 cup of sour cream. 1/2 cup of heavy cream. 1/4 cup of brewed coffee, cooled.
Instructions: Preheat the oven to 325F 163C. In a bowl, combine the crushed cookies and melted butter. Press this mixture into the bottom of a 9-inch 23 cm springform pan to create the crust. In a small bowl, dissolve the instant coffee granules in the brewed coffee. Set aside. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, heavy cream, and the coffee mixture until everything is well combined. Pour the cheesecake filling over the cookie crust in the pan. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until fully chilled and set. Before serving, you can garnish the cheesecake with whipped cream and chocolate shavings if desired.
Prep Time: 20 minutes
Cook Time: 50 minutes
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