Ingredients:

  • 300g Oreo cookies (approx. 24 cookies), finely pulsed
  • 85g unsalted butter, melted
  • 1g sea salt
  • 900g Philadelphia Cream Cheese, room temperature
  • 250g granulated sugar
  • 15g cornstarch
  • 4 large eggs, room temperature
  • 120ml heavy cream (for filling)
  • 15g instant espresso powder
  • 10ml pure vanilla extract
  • 150g semi-sweet chocolate chips
  • 120ml heavy cream (for ganache)

Instructions:

  1. Preheat oven to 180°C (350°F). Combine Oreo crumbs, melted butter, and sea salt. Press firmly into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Dissolve the instant espresso powder in 120ml of warm heavy cream to 'bloom' the coffee flavor. Set aside to cool slightly.
  3. In a stand mixer, beat the room temperature cream cheese, granulated sugar, and cornstarch on medium-low speed until completely smooth and emulsified.
  4. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.
  5. Stir in the bloomed espresso mixture and vanilla extract until the batter has a uniform mahogany color.
  6. Pour the batter over the cooled crust and bake at 160°C (325°F) for 75 minutes. Look for a slight jiggle in the center
  7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually.
  8. Refrigerate for at least 6 hours (preferably overnight) before topping with ganache.
  9. Prepare the ganache by heating 120ml heavy cream and pouring over 150g chocolate chips. Let sit for 5 minutes, stir until glossy, and pour over the chilled cheesecake.