In a food processor, crush the Oreos until they become a fine crumb. Add melted butter, stirring until fully combined.

Make Crusts

Press into bottom and slightly up upsides of prepared pan. Bake the crust for 5 minutes to set it.

Par-Bake Crusts

Step 2

Once the chocolate has melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract,  and sift the  cocoa powder in.

Beat Cream Cheese

Step 3

Add coffee liquid, sour cream and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated.

Add Liquid Ingredients

Step 4

Add in eggs one at a time, add the additional yolk with the first egg. You should have a creamy batter with no lumps.

Add Eggs

Step 5

Pour cheesecake on top of crust.  Place in a water bath. Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit.


Step 6

Chill for at least 8 hours in the fridge then top with chocolate ganache and fresh whipped cream.

Chill then Top

Step 6