Mocha Cheesecake

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix the cookie crumbs and melted butter until evenly combined. Press firmly into the bottom of the pan.
3. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add the sour cream and mix until combined.
3. Beat in the eggs, one at a time, mixing just until incorporated.
4. Dissolve the espresso powder in 2 tbsp of hot water, then stir it into the batter along with the cocoa powder, melted chocolate, and vanilla extract.
5. Pour the filling over the cooled crust.

3. Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Add hot water to the larger dish, about halfway up the sides of the pan (water bath).
2. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the oven, cool completely, then refrigerate for at least 6 hours (preferably overnight).

4. Prepare the Ganache Topping

1. Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 2–3 minutes.
2. Stir until smooth, then pour over the chilled cheesecake. Spread evenly and let set in the fridge for 30 minutes.

5. Make the Coffee Whipped Cream (Optional)

1. Whip the heavy cream, powdered sugar, and espresso powder together until stiff peaks form.
2. Pipe or dollop the whipped cream onto the cheesecake for a decorative finish.

Garnish and Serve

• Sprinkle cocoa powder, chocolate shavings, or coffee beans on top for extra flair.
• Slice and enjoy with a hot cup of coffee or an espresso martini!

Would you like tips on variations, like adding caramel drizzle or hazelnut flavors? 😊