Chocolate-espresso Swirl Cheesecake

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1 (9 ounce) package chocolate wafer cookies (such as oreos)
• 3/8 cup unsalted butter, melted and cooled
• 2 tablespoons instant espresso powder
• 1 tablespoon water
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 tablespoon finely ground ground coffee
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
• 1/4 cup whipping cream

Recipe

• 1 for crust: position rack in center of oven and preheat to 400 degrees f.
• 2 grind the cookies in a food processor. add butter and pulse until crumbs are moistened.
• 3 press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. wrap the outside of the pan with aluminum foil.
• 4 for filling: in a small bowl, dissolve the espresso powder in 1 tb water. using an electric mixer, beat cream cheese in a large bowl until smooth.add sugar and continue to beat until mixture is light and fluffy. add eggs 1 at a time, beating well after each addition. mix in the espresso mixture, butter and coffe.
• 5 combine chocolate and cream in a heavy small saucepan. stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. drop 5 tb melted chocolate mixture by tbsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. carefully pour the remaining cheese filling over the swirled mixture. drop remaining chocolate mxture by tbsful into center 6 inches of filling, spacing evenly. swirl mixture together using tip of knife.
• 6 bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. the center will not be set. cool on a rack. cover and chill overnight in the refrigerator.
• 7 next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. release the sides from the pan. let cheesecake stand at room temperature for 30 minutes before serving.
• 8 transfer to a platter and serve.