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Prepare the Crust:
Combine crushed chocolate cookies and melted butter in a bowl. Mix until crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Chill in the refrigerator while preparing the filling.
Make the Filling:
Preheat your oven to 325°F (165°C).
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the heavy cream, dissolved espresso, melted chocolate, and vanilla extract until well combined.
Bake the Cheesecake:
Pour the filling over the prepared crust. Smooth the top with a spatula.
Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the pan (a water bath ensures even baking).
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it. Let it cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight.
Add the Topping:
Before serving, decorate with whipped cream, chocolate shavings, or espresso beans for an elegant touch.
Serve:
Slice and serve chilled. Pair with a fresh cup of coffee for the ultimate treat!
Tips:
Use room-temperature ingredients for a smooth filling.
For a stronger coffee flavor, increase the espresso powder slightly.
Store leftovers in the refrigerator for up to 5 days or freeze for up to a month.
Indulge in the perfect harmony of coffee and chocolate with this Mocha Espresso Cheesecake—a dessert sure to impress!
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