Ingredients

For the Crust:

1 ½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

24 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup unsweetened cocoa powder
2 tablespoons espresso powder (or strong coffee)
1 cup semi-sweet chocolate chips (melted)

For the Topping (Optional):

Whipped cream (for garnish)
Chocolate shavings or cocoa powder (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix well. Add the eggs one at a time, mixing on low speed after each addition until just combined.

Step 3: Add the vanilla extract, sour cream, cocoa powder, espresso powder, and melted chocolate chips to the cream cheese mixture. Mix until smooth and fully combined.

Step 4: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour. Then remove and let it cool to room temperature.

Step 5: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 6: Before serving, garnish with whipped cream and chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy your rich Chocolate Espresso Cheesecake!

Tips & Variations

For a stronger espresso flavor, increase the espresso powder slightly or use freshly brewed espresso instead of powder.

You can substitute the chocolate cookie crumbs with graham crackers for a milder crust flavor.

To avoid cracks, avoid overmixing the batter and bake in a water bath if possible.

Add a layer of chocolate ganache on top for extra decadence.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder has a more concentrated flavor that enhances the chocolate. Use the same amount for best results.

How do I prevent the cheesecake from cracking?

To minimize cracks, avoid overmixing the batter, bake at a moderate temperature, and cool the cheesecake gradually with the oven door slightly open after baking. Using a water bath can also help maintain even heat.