Chocolate Espresso Swirl Cheesecake Recipe

How to Make Chocolate Espresso Swirl Cheesecake

1. Preheat oven to 400°F (200°C). Position rack in the center.
2. In a food processor, grind 1 ½ cups chocolate sandwich cookies into fine crumbs.
3. Add ¼ cup (½ stick) melted unsalted butter to the crumbs and pulse until evenly moistened.
4. Press the cookie crumbs firmly into the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
5. Wrap the outside of the pan tightly with aluminum foil to prevent water leakage during baking.
6. In a small bowl, dissolve 2 teaspoons instant espresso powder in 1 tablespoon hot water. Set aside.
7. In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer until completely smooth and creamy.
8. Gradually add 1 ¾ cups granulated sugar, beating until light and fluffy.
9. Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
10. Stir in the espresso mixture, ¼ cup (½ stick) melted unsalted butter, and 1 teaspoon vanilla extract.
11. In a heavy small saucepan, combine 6 ounces semi-sweet chocolate chips and ¼ cup heavy cream.
12. Stir over low heat until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
13. Pour half of the cream cheese filling into the prepared crust.
14. Drop 5 tablespoons of the melted chocolate mixture around the edge of the filling, spacing evenly.
15. Use a small sharp knife or toothpick to swirl the chocolate into the filling, creating a marbled effect.
16. Carefully pour the remaining cream cheese filling over the swirled mixture.
17. Drop the remaining melted chocolate mixture (5 tablespoons) into the center of the filling, spacing evenly.
18. Gently swirl the chocolate into the filling using a knife or toothpick.
19. Bake for 40-45 minutes, or until the edges are puffed and beginning to crack, and the top is golden brown. The center will still be slightly soft.
20. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
21. Remove from the oven and let cool completely on a wire rack.
22. Cover and chill in the refrigerator overnight (or for at least 8 hours).
23. The next day, run a small sharp knife around the edge of the pan to loosen the cheesecake.
24. Release the sides of the springform pan.
25. Let the cheesecake stand at room temperature for 30 minutes before serving.
26. Transfer to a serving platter and enjoy!