No-Bake Espresso Chocolate Cheesecake

Ingredients
For the Chocolate Cookie Crust:

• regular full-size package Oreo cookies, crushed into fine crumbs


• 8 tablespoons unsalted butter, melted


• 1/2 teaspoon espresso powder

For the Espresso Cheesecake Filling:

• 14 ounces bittersweet chocolate, coar


• sely chopped


• 1 and 1/2 teaspoons espresso powder 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature


• 1 cup (198g/7 ounces) granulated sugar


• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed


• 1 Tablespoons Dutch-process cocoa powder


• 1 and 1/2 teaspoons vanilla extract


• 1 cup (8 ounces) heavy cream, at room temperature

For the Espresso Ganache:

• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped


• 1 and 1/4 cups (12 ounces) heavy cream


• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes


• 1 teaspoon espresso powder


• Espresso beans, for garnish, optional


• Chocolate shavings, for garnish, optional

Instructions

1. Lightly grease the bottom and sides of a 9-inch springform pan.


2. In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.

Read more at https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/