Mocha Cheesecake

Mocha Cheesecake is a rich and indulgent dessert that combines the bold flavors of coffee and chocolate into a smooth and creamy cheesecake. With a buttery chocolate cookie crust and a luscious mocha-flavored filling, this decadent dessert is perfect for coffee lovers and chocolate enthusiasts alike. Each bite delivers a silky texture with the perfect balance of sweetness and espresso, making it a show-stopping dessert for special occasions or anytime you’re craving a slice of pure indulgence. Topped with whipped cream or a drizzle of chocolate ganache, this Mocha Cheesecake is guaranteed to impress.

Ingredients

For the crust:

• 1 1/2 cups chocolate cookie crumbs (like Oreos)
• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 4 oz semi-sweet chocolate, melted and cooled
• 1 tsp vanilla extract
• 3 large eggs

For the topping (optional):

• Whipped cream or chocolate ganache
• Chocolate shavings (optional)

Instructions

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during baking.
2. Make the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes, then set aside to cool.
3. Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, dissolved espresso, melted chocolate, and vanilla extract, mixing until well combined.
4. Add the eggs: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
5. Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
6. Cool the cheesecake: Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight.
7. Serve: Top the cheesecake with whipped cream, chocolate ganache, or chocolate shavings if desired. Slice and serve chilled.

This Mocha Cheesecake is a decadent and luxurious dessert, offering a perfect blend of chocolate and coffee flavors in every bite!