Ingredients

The following ingredients have 9 Servings
  • Crust:
  • 18 Oreo cookies
  • 4 Tbsp melted butter
  • 1 tsp instant espresso coffee (granules)
  • Cheesecake layer:
  • 2 8 oz packs of cream cheese
  • 1/3 cup white granulated sugar
  • 1 Tbsp instant espresso coffee (granules)
  • 1/4 cup cocoa powder
  • 5 Tbsp hot water
  • 5 oz cool whip topping (original, not lite)
  • Mascarpone cream:
  • 16-18 oz mascarpone cheese
  • 1/3 cup white granulated sugar
  • 5 oz cool whip topping (original, not lite)

Instruction

  • Grease a 9x9 tall rimmed baking dish (8x8 baking dish will work too) and set it aside.
  • Pulse Oreo cookies in a blender until it's all crumbs. Transfer cookie crumbs into a mixing bowl. Add espresso and melted butter. Mix well, until butter in completely incorporated.
  • Transfer cookie crumb mixture into the prepared dish and spread it all over the bottom, in one even layer. Press down.
  • In a bowl of an electric mixer, with paddle attachment, beat cream cheese for a couple of minutes on medium-high speed.
  • Scrape sides and bottom of the bowl, add sugar and mix well.
  • Combine cocoa powder and instant espresso with hot water and stir well.
  • Add the cocoa mixture to the cream cheese and beat until evenly incorporated.
  • Add cool whip topping into the cheesecake mixture and fold with a rubber spatula until all smooth and evenly incorporated.
  • Transfer the cheesecake mixture into the prepared baking dish, over the cookie crust. Spread evenly.
  • Wash out your electric mixer bowl, dry and prepare for mascarpone layer.
  • Using a whisk attachment, beat mascarpone cheese on medium-high speed for about a minute. Slowly add sugar and beat until incorporated. Turn off the mixer.
  • Add cool whip topping and fold it until all smooth and completely incorporated.
  • Scoop out spoonfuls of mascarpone cream all over the cheesecake layer and then smooth it over evenly with a spatula.
  • Cover and refrigerate for at least 6 hours. (You can refrigerate it overnight if you wish.)
  • When taking it out, I recommend using a soft spatula for the first piece (It may not come out all pretty) and then a hard, metal spatula for the remaining pieces will be better for taking out and not breaking the crust.