Espresso Martini Cheesecake

**CRUST**

1. Preheat the oven to 325°F. Grease an 8″ or 9″ springform pan with cooking spray.
2. Pulse Oreos in a food processor until fine crumbs form. Transfer to a large bowl. Mix in melted butter and salt until combined (the mixture should resemble wet sand). Press into the bottom and up the sides of the prepared pan.
3. Bake the crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.

**FILLING**

1. In a small pot over medium heat, warm cream and espresso powder until the espresso is dissolved. Let it cool.
2. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the cooled cream mixture, Kahlúa, and salt until combined. Pour the filling into the crust.
3. Wrap the bottom of the pan in foil and place it in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
4. Bake the cheesecake until the center only slightly jiggles, about 1 hour 30 minutes. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for about 1 hour.
5. Remove the foil and refrigerate the cheesecake until chilled, at least 5 hours or overnight.

**TOPPING**

1. In a large bowl, beat cream, confectioners’ sugar, and espresso powder until medium peaks form.
2. Spread the whipped cream over the cheesecake. Cover half of the top with parchment paper and dust the exposed half with cocoa powder. Arrange a few espresso beans on the undusted side for a finishing touch.