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Espresso Oreo Cheesecake

Mini espresso cheesecake with an Oreo crust topped with a thick layer of chocolate ganache and more Oreos! Double the ingredients for a full-size cheesecake.
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Servings: 6 people

Equipment

  • 1 6-inch springform pan 9-inch springform pan if doubling the recipe
  • 1 pan that is larger than springform pan on all sides for water bath

Ingredients

For the crust

  • 1 cup finely crushed Oreos measure the Oreos after they've been crushed
  • 3 tbsp butter melted

For the cheesecake

  • 13 oz cream cheese, room temperature A little more than 1 and ½ blocks
  • 1 tsp vanilla
  • 2 tsp espresso powder
  • ½ cup granulated sugar
  • ¼ cup sour cream room temperature
  • 1 large egg + 1 yolk room temperature

For the topping

  • 2 oz semi-sweet chocolate chips
  • ¼ cup heavy cream
  • ¼ tsp espresso powder optional
  • ½ cup lightly crushed Oreos

Instructions

  • Preheat oven to 350 ℉. In a small bowl, combine the crushed Oreos and butter. Press into springform pan and bake for 10 minutes. While crust is baking, add the cream cheese, vanilla, sour cream, sugar and espresso powder to a large bowl.
  • Beat on low speed just until combined, scraping down the sides of the bowl once or twice. Add the eggs and continue beating until combined. Do not overmix! Pour the cheesecake batter over the crust and set aside while you prepare the water bath.
  • Fill a larger pan halfway with lukewarm water and place on the oven rack below the center rack. Place the cheesecake on the center rack and bake for about 40 minutes. Do not open the oven door while baking, sudden temperature changes will cause cracking!
  • Cheesecake is done when the edges are set and center is still jiggly. Turn the oven off and crack the oven door to allow cheesecake to slowly start to cool down. Leave in the oven with the door cracked for 45 minutes.
  • Remove from oven and let the cheesecake come to room temperature before covering and refrigerating overnight. To make the ganache, add the chocolate to a heat-safe bowl. Bring the cream to a boil over medium heat and pour over the chocolate.
  • Cover the bowl with a paper towel to trap steam and set the timer for 4 minutes. Once the time is up, whisk together with the espresso powder until smooth. Let the ganache thicken up a bit before spreading over the cheesecake. Top the outside edge of the cheesecake with Oreo crumbs. Slice with a hot knife and enjoy!