Kahlua Cheesecake with Oreo Cookie Crust

Oreo Crust

• 26 Oreo cookies, wafers and filling, about 2 cups crushed
• 1/4 cup unsalted butter, melted

Kahlua Cheesecake Filling

• 2 teaspoons instant coffee powder
• 1/4 cup Kahlua (you may want 1–2 extra tablespoons)
• 24 ounces brick-style cream cheese
• 1 cup granulated sugar
• 1 cup full-fat sour cream
• 3 large eggs
• 2 large egg yolks (in addition to the 3 whole eggs)
• Hot water, for the water bath

Chocolate Ganache

• 6 ounces dark chocolate (50–70%; semi-sweet works)
• 3 tablespoons whipping cream
• 3 tablespoons Kahlua (or replace with 3 additional tablespoons of cream—6 tbsp total)

• Preheat the oven to 350°F (180°C) or 325°F (170°C) if using convection.
• Wrap the outside of a 9-inch springform pan with aluminum foil 3–4 times, covering seams but not the inside of the pan.

Oreo Crust

• Crush the cookies (including filling) to fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
• Mix the crumbs with melted butter and press into the bottom of the prepared pan, creating a slight lip around the edge.
• Bake the crust for 8 minutes. Remove from oven and keep the pan wrapped; leave the oven on.

Cheesecake Filling

• Whisk the instant coffee and Kahlua together to dissolve the coffee powder.
• In a large bowl, beat the cream cheese and sugar until smooth, scraping the bowl periodically to remove lumps.
• Beat in the sour cream until smooth.
• On low speed, mix the Kahlua-coffee mixture into the cream cheese. Taste and add 1–2 extra tablespoons of Kahlua if you want a stronger flavor.
• Whisk the 3 eggs and 2 yolks in a small bowl, then add to the cream cheese mixture in 2–3 additions, stopping when no streaks of egg remain.

Baking and Cooling the Cheesecake

• Place the wrapped springform pan with the baked crust in the middle of a large roasting pan.
• Pour the cheesecake batter into the pan and smooth the top.
• Pour hot water into the roasting pan until it reaches about 1/2–1 inch (1–2 cm).
• Bake on a rack about one-third from the bottom for 50–60 minutes, until the center jiggles like pudding when nudged.
• Remove from the oven and cool in the roasting pan until the water reaches room temperature. Then remove the springform to a wire rack and cool until the pan is no longer warm (do not unclamp).
• Cover and refrigerate for at least 6 hours or overnight to fully set.

Chocolate Ganache & Serving

• Chop the chocolate finely and place in a heatproof bowl.
• Heat the cream and Kahlua together until just below boiling, then pour over the chocolate. Let sit 3 minutes, then whisk until smooth. If needed, microwave 30 seconds on medium and whisk again.
• Remove foil from the chilled cheesecake, run a thin knife around the edge, unclamp the ring, and blot any condensation.
• Pour the ganache over the top and smooth; it may drip over the sides.
• Return to the fridge until serving. Slice with a thin, sharp knife, wiping the blade between cuts to get clean slices and be sure to cut through the Oreo crust.

1. Pan sizes: An 8-inch pan is too small for this batter. A 10-inch pan works but yields a thinner cheesecake and shorter bake time (about 40–50 minutes).
2. Cream cheese: Use full-fat, brick-style cream cheese—not low-fat, whipped or spreadable varieties.
3. Room temperature: Ensure cream cheese, sour cream and eggs are at room temperature to avoid lumps and overmixing.
4. Make-ahead: Because it needs at least 6 hours to chill, make the cheesecake a day ahead. Make the ganache the day you plan to serve or right before serving and let guests pour it over slices if you prefer.
5. Nutrition: Nutrition details are estimates per slice (assuming 14 slices) with ganache.

Nutrition