Step 1: Preparing the Oreo Crust

Start by preheating your oven to 350°F (175°C). This is an important first step, as it ensures that the crust bakes at the right temperature for a nice, firm texture.

Next, take your 9-inch springform pan and wrap the outside with aluminum foil. Be sure to wrap it at least three times to prevent any water from seeping into the pan during the water bath. The aluminum foil should cover the bottom and the sides of the pan. This is a crucial step when making cheesecakes, especially when using a water bath, as it helps keep the crust dry and intact.

To make the Oreo crust, place the 25 Oreo cookies (filling and wafers) in a food processor or high-powered blender. Pulse until the cookies are finely crushed. If you don’t have a food processor, you can also place the cookies in a Ziploc bag and crush them with a rolling pin.

Once the cookies are crushed into fine crumbs, transfer them to a bowl and mix them with the melted butter. Stir until the crumbs are evenly coated. Now, press this mixture into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create a slightly raised lip around the edges. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and set it aside. Afterward, lower the oven temperature to 325°F (160°C) in preparation for baking the cheesecake.

Step 2: Preparing the Cheesecake Filling

Now, it’s time to prepare the creamy cheesecake filling. In a small cup, dissolve the instant coffee powder in 1 tablespoon of hot water. Don’t worry if the coffee doesn’t completely dissolve—this step is simply to help the coffee mix evenly into the cheesecake filling.

In a large mixing bowl, beat the full-fat cream cheese and sugar together until smooth and creamy. Use an electric mixer to break up any lumps and ensure a uniform texture. Add the dissolved coffee, vanilla extract, and sour cream, and beat again until everything is incorporated. The sour cream adds a nice tang to balance out the richness of the cream cheese.

Now, add the eggs one at a time, mixing gently on low speed after each addition. It’s important not to overmix at this stage, as overbeating can cause cracks in the cheesecake later on. Scrape down the sides and bottom of the bowl to ensure even mixing.

Once your batter is smooth and well-combined, pour it over the cooled Oreo crust. Smooth the top with a spatula.

Step 3: Baking the Cheesecake

Now comes the trickiest part: baking the cheesecake. For a smooth, crack-free finish, we’ll use a water bath to keep the cheesecake moist and ensure even cooking.

Place the springform pan into a large roasting pan. Pour very hot water into the roasting pan until it reaches about 1/2 to 1 inch up the sides of the springform pan. This step ensures that the cheesecake bakes evenly, resulting in a creamy texture.

Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight wobble. This is an indicator that the cheesecake is done. It should resemble a slightly firm jelly or pudding texture. Once baked, remove the roasting pan from the oven and allow the cheesecake to cool in the pan for about 30 minutes before transferring it to the fridge.

Cover the cheesecake with foil and refrigerate for at least 6 hours, or overnight. The longer it chills, the better the flavors meld together, making it even more delicious.

Step 4: Making the Chocolate Ganache

Once your cheesecake has set and chilled, it’s time to make the decadent chocolate ganache. Start by chopping the dark chocolate into small pieces and placing them in a heatproof bowl.

In a small saucepan or microwave-safe bowl, heat the heavy cream until it begins to simmer. Add the instant coffee powder to the cream if you’d like to enhance the coffee flavor of the ganache. Pour the hot cream over the chopped chocolate and let it sit for about 3 minutes. Then, whisk the mixture until it’s smooth and glossy.

Pour the ganache over the chilled cheesecake, allowing it to drip down the sides for a beautiful effect. Place the cheesecake back in the fridge to set the ganache.

Step 5: Preparing the Coffee Whipped Cream (Optional)

For an extra touch of indulgence, prepare the coffee whipped cream. In a small bowl, add the instant coffee powder to the heavy cream and let it sit for a few minutes to dissolve. Then, use a hand mixer or stand mixer to beat the cream until stiff peaks form.

When you’re ready to serve, decorate the top of the cheesecake with the whipped cream and optionally garnish with chocolate curls or shavings.