Ingredients

The following ingredients have 37 Servings
  • 20 whole double stuffed Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 1/3 cups semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 3 (8 ounce) packages cream cheese, softened
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup Kahlúa
  • 1/4 cup cooled espresso
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • Melted chocolate, for drizzling

Instruction

  • Preheat oven to 325 degrees F. Coat a 9-inch springform pan with nonstick spray; set aside.
  • Places Oreos in a food processor and pulse until fine crumbs form. Drizzle in butter and pulse again until combined. Press mixture into the bottom of the prepared pan.
  • Place chocolate chips and heavy cream in a microwave safe bowl; microwave for 45 seconds, stir, and microwave again in 15 second intervals until melted, if necessary. Stir until combined.
  • In a large bowl with a handheld or stand mixer, beat the cream cheese until smooth. Wipe down the sides of the bowl. Add in the sugar and beat until well blended. Add in eggs, one at a time, blending in between each one. Add in the melted chocolate, blend. Add in the sour cream, Kahlua, coffee, vanilla, and salt; beat until smooth. Pour mixture on top of the Oreo crust.
  • Bake on middle oven rack for about 55 minutes, until set, but still soft in the center (do not overtake.)
  • Turn off heat, prop door open, and let cheesecake rest in the oven for 25 minutes.
  • Transfer cheesecake to a wire rack, run a dull knife around the edge to loosen, then cool for 30 minutes.
  • Remove pan rim and let cool completely.
  • Chill in the refrigerator for at least 8 hours, ideally for a full day.
  • Melt some chocolate and drizzle over the top. Let set, slice, and serve!