A rich and silky espresso cheesecake with an OREO crust and chocolate ganache—perfect for coffee and chocolate lovers!

Scale

24 OREO cookies, crushed

6 tbsp unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

3 large eggs

½ cup sour cream

2 tbsp all-purpose flour

2 tbsp instant espresso powder

1 tsp vanilla extract

½ cup heavy cream (for ganache)

4 oz semi-sweet chocolate, chopped

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1. Preheat oven to 350°F. Mix crushed OREOs with melted butter and press into springform pan. Bake 8 minutes.

2. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, flour, espresso, and vanilla.

3. Pour filling over crust. Reduce oven to 325°F. Bake 55–65 minutes until set.

4. Cool completely, then refrigerate 4 hours or overnight.

5. Heat cream and pour over chocolate to make ganache. Spread over chilled cheesecake.

For a stronger flavor, add an extra teaspoon of espresso powder.

For best results, bake in a water bath.