Ingredients:

  • 1 ½ cups finely crushed Gingersnap Cookies (or Digestive Biscuits)
  • ¼ cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted (for crust)
  • 3 oz High-Quality Dark Chocolate (70% cocoa), finely chopped
  • 2 tablespoons Strong Brewed Espresso (cooled, for swirl)
  • 4 blocks (900g) full-fat Cream Cheese, room temperature
  • 1 ½ cups Granulated Sugar (for filling)
  • 4 Large Eggs, room temperature
  • ½ cup full fat Sour Cream, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Instant Espresso Powder
  • ¼ teaspoon Salt

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior of a 9-inch springform pan securely in two layers of heavy-duty aluminum foil to waterproof it.
  2. Make the Crust: Combine crushed cookies, ¼ cup sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes; cool completely.
  3. Prepare the Coffee Swirl Mixture: Gently melt the dark chocolate with 1 tablespoon of the cooled espresso until smooth. Set aside to cool slightly.
  4. Mix the Cheesecake Base: Beat the room-temperature cream cheese until completely smooth. Gradually beat in the 1 ½ cups of sugar until fluffy. Beat in sour cream, vanilla, salt, and the 2 teaspoons of espresso powder.
  5. Incorporate Eggs: Beat in the eggs one at a time, mixing just until each is incorporated. Avoid over-mixing.
  6. Assemble & Swirl: Pour two-thirds of the cheesecake batter over the cooled crust. Drizzle the chocolate-espresso mixture randomly over this layer. Pour the remaining plain batter on top. Gently drizzle the final tablespoon of plain espresso over the top layer. Use a butter knife to gently swirl the colours together 1-2 times.
  7. The Water Bath (Bain-Marie): Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water level comes halfway up the sides of the springform pan.
  8. Bake for 65–75 minutes. The edges should look set, but the very centre should still have a slight, gentle wobble.
  9. Cool Down: Turn the oven off. Crack the oven door open slightly (use a wooden spoon to prop it). Leave the cheesecake inside the cooling oven for 1 hour.
  10. Final Chill: Remove the cheesecake from the water bath and foil, cool to room temperature on a wire rack, then chill, covered, in the refrigerator for at least 6 hours before slicing and serving.