KEY INFO

Prep time: 30 minutes

Chill time: 6-8 hours (overnight is best)

Total time: 6.5-8.5 hours

Servings: 12 generous slices

Difficulty level: Beginner-friendly

Dietary tags: Vegetarian, contains caffeine

EQUIPMENT NEEDED

You don’t need fancy gadgets to pull this off.

Essential Tools

• 9-inch springform pan
• Food processor or blender
• Electric hand mixer or stand mixer
• 2-3 mixing bowls
• Rubber spatula
• Measuring cups and spoons

Simple Alternatives

• No food processor? Crush cookies in a sealed plastic bag with a rolling pin
• No electric mixer? Use a whisk and some elbow grease (though I won’t lie—this takes effort)
• Can’t find a springform pan? Use a regular 9-inch pie dish, but serving gets messier

INGREDIENTS

Oreo Cookie Crust

• 25 Oreo cookies (whole, cream filling included) / 250g
• 5 tablespoons unsalted butter, melted / 70g

Substitution: Use chocolate graham crackers or chocolate wafer cookies if you’re anti-Oreo

Mocha Cheesecake Filling

• 24 oz cream cheese (three 8-oz blocks), softened to room temperature / 680g
• 3/4 cup powdered sugar / 90g
• 1/3 cup unsweetened cocoa powder / 30g
• 2 tablespoons instant espresso powder / 12g
• 2 teaspoons vanilla extract / 10ml
• 1.5 cups heavy whipping cream, cold / 360ml
• Pinch of salt

Substitution: No espresso powder? Use instant coffee granules—just double the amount

Mocha Ganache Topping

• 1/2 cup heavy cream / 120ml
• 1 tablespoon instant espresso powder / 6g
• 1 cup semi-sweet chocolate chips / 170g

Optional Garnishes

• Chocolate-covered espresso beans
• Whipped cream
• Cocoa powder for dusting
• Chocolate shavings

METHOD

Make the Crust

1. Pulse Oreos in your food processor until they’re fine crumbs—think sand texture, not pebbles.

2. Drizzle in melted butter while the processor runs until the mixture clumps together when you pinch it.

3. Dump the mixture into your springform pan and press firmly into the bottom and about 1 inch up the sides.

4. Pop it in the fridge while you make the filling.

This crust doesn’t need baking, which saves you 15 minutes and keeps your kitchen cooler

Prepare the Filling

5. Beat your room-temperature cream cheese with an electric mixer for 2 full minutes until it’s completely smooth and fluffy.

This step matters more than you think—lumpy cream cheese means lumpy cheesecake.

6. Add powdered sugar, cocoa powder, espresso powder, vanilla, and salt.

Beat for another minute until everything’s fully incorporated and the color is uniform.

7. In a separate bowl, whip the cold heavy cream until stiff peaks form—when you lift the beaters, the cream should stand up straight like little mountains.

8. Gently fold the whipped cream into the chocolate mixture in three additions.

Use a rubber spatula and cut down through the center, sweep across the bottom, and bring it back up the side.

Rotate the bowl and repeat until just combined.

Don’t overmix here or you’ll deflate all that beautiful airiness you just created

9. Pour the filling over your chilled crust and smooth the top with an offset spatula or the back of a spoon.

10. Cover with plastic wrap (press it directly on the surface to prevent a skin) and refrigerate for at least 6 hours.

I always make mine the night before I need it.

Create the Ganache

11. Heat heavy cream in the microwave for 45-60 seconds until it’s steaming hot but not boiling.

12. Stir in espresso powder until completely dissolved.

13. Pour over chocolate chips and let sit for 2 minutes without touching it.

This is the hardest part for impatient people like me, but it allows the chocolate to melt properly.

14. Stir until glossy and completely smooth.

If you still see chunks, microwave for 10-second bursts and stir between each one.

15. Let the ganache cool for 5 minutes so it thickens slightly and doesn’t run off the sides of your cheesecake.

Assemble

16. Run a thin knife around the edge of your chilled cheesecake to loosen it from the pan.

17. Release the springform sides and transfer to your serving plate.

18. Pour ganache over the top, starting in the center and letting it naturally spread toward the edges.

19. Use a spatula to gently push it to the edges if needed, letting some drip down the sides for that professional bakery look.

20. Chill for another 15-20 minutes to set the ganache before serving.

CRUCIAL TIPS

• Room temperature cream cheese is non-negotiable. Cold cream cheese creates lumps that won’t mix out no matter how long you beat it. Take it out of the fridge 2 hours before you start.
• Don’t skip wrapping the springform pan. Even “leak-proof” pans aren’t. Place it on a baking sheet or wrap the bottom in foil to catch any butter that might seep out.
• Fold, don’t stir. When you add whipped cream to the chocolate mixture, aggressive stirring deflates those air bubbles and you’ll end up with a dense, heavy cheesecake instead of a light, mousse-like texture.
• Make it the day before. Cheesecake needs time to set properly. Rushing this by freezing it changes the texture

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