Espresso Cheesecake

The most stunning coffee cheesecake with an oreo outside and a layer of chocolate ganache! This cheesecake has genuine coffee in it!

This cheesecake helped me to remember why I adore cheesecake.

Sounds gooey, isn't that so? Ha no play on words expected there.

All you practically require are 3 holders of cream cheddar and the enchantment begins occurring. All things considered, you really require a couple of a larger number of fixings than that, yet who at any point thought to blend cream cheddar with sugar and a touch of fluid and heat it in the broiler is a virtuoso! In the event that I was composing this in an instant message I would embed the moving flamenco woman emoticon. She's my most loved :)

Ingredients:

CHEESECAKE

3 packages full fat cream cheese, 8 oz each
3/4 cup sugar
1 tsp vanilla extract
1/3 cup brewed espresso
3 eggs

CRUST

2 cups oreo crumbs (cream and all)
5 tbsp butter, melted

CHOCOLATE GANACHE

1/2 cup heavy cream
3/4 cup chocolate chips (I use semi-sweet)
mini chocolate chips, for topping, optional

Directions:

CRUST

Preheat the oven to 350º F.
Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
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Full Recipes : thefirstyearblog.com