Ingredients
Scale
**For the Oreo Crust:**
- 32 Oreos
- 6 tablespoons 84 g melted salted butter
**For the Coffee Cheesecake:**
- 32 oz 907 g softened cream cheese
- 1 cup 200 g granulated sugar
- 1 tablespoon 8 g cornstarch
- 1 tablespoon 15 ml vanilla extract
- 2 tablespoons 8 g instant coffee
- â…“ cup 82 g sour cream, at room temperature
- 3 eggs (at room temperature)
- 3 egg yolks (at room temperature)
**For the Coffee Ganache:**
- 3 tablespoons 45 ml heavy cream
- 1 ½ teaspoons 2 g instant coffee
- 4.5 oz 127 g chopped white chocolate bar
Instructions
**For the Oreo Crust:**
- Preheat your oven to 350 degrees Fahrenheit.
- Crush the Oreos in a food processor until they’re finely ground.
- Mix the Oreo crumbs with melted butter in a bowl.
- Press the mixture onto the bottom and up the sides of a 9-inch springform pan lined with foil.
- Bake for 10 minutes, then let it cool completely.
**For the Coffee Cheesecake:**
- In a stand mixer, blend cream cheese, sugar, and cornstarch until smooth.
- Dissolve instant coffee in vanilla extract and add it to the mixture along with sour cream.
- Add eggs and egg yolks one at a time, mixing well after each addition.
- Pour the batter into the prepared crust.
- Bake in a water bath for 1 hour, then let it cool in the oven for another hour.
- Chill the cheesecake in the fridge for at least 8 hours.
**For the Coffee Ganache:**
- Heat heavy cream with instant coffee until dissolved.
- Pour over chopped white chocolate in a double boiler and melt together.
**Assembling the Cheesecake:**
- Pour the ganache over the cheesecake and chill until set.
- Pipe swirls of whipped cream around the edges.
- Dust with cocoa powder or instant coffee.
- Serve and enjoy the heavenly flavors!
Notes
Remember to store any leftovers in the fridge for up to five days in an airtight container.