Ingredients:

  • 1.5cups chocolate wafer crumbs
  • 3tbsp unsalted butter, melted
  • 1tsp ground cinnamon
  • 1pinch sea salt
  • 32oz full-fat cream cheese, room temperature
  • 1.25cups granulated sugar
  • 3tbsp all-purpose flour
  • 1cup heavy cream
  • 2tbsp instant espresso powder
  • 1tbsp hot water
  • 1tbsp vanilla bean paste
  • 4large large eggs, room temperature
  • 4oz bittersweet chocolate (60% cacao), chopped
  • 0.5cup heavy cream for drizzle
  • 1tsp instant espresso powder for drizzle

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior of a 9-inch springform pan with heavy-duty aluminum foil to waterproof it.
  2. Mix chocolate crumbs, melted butter, and cinnamon in a bowl until it resembles wet sand. Press firmly into the bottom of the springform pan.
  3. Bake the crust for 10 minutes until set and fragrant, then remove and allow to cool completely.
  4. Dissolve 2 tbsp espresso powder in 1 tbsp hot water. In a large bowl, beat room temperature cream cheese and sugar until smooth and creamy.
  5. Whisk in the flour, heavy cream, espresso mixture, and vanilla. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
  6. Pour the batter over the cooled crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
  7. Bake for 1 hour 10 minutes or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight.
  9. To make the drizzle, heat 0.5 cup heavy cream until simmering, pour over chopped chocolate and espresso powder. Let sit for 5 minutes, then stir until smooth and drizzle over chilled cheesecake.