– 14 Oreos crushed into fine crumb – 12 Ladyfingers crushed into fine crumb – 1 teaspoon Espresso powder – ½ cup Unsalted butter melted – 32 oz Cream cheese room temperature – 1 cup Brown sugar packed light or dark – 2 teaspoon Pure vanilla extract – ½ cup Sour cream room temperature – ⅓ cup Prepared Espresso room temperature – ⅛ cup Heavy cream room temperature – 4 Large eggs room temperature – 1 cup Prepared espresso – 9 Ladyfinger – 8 oz Cream cheese room temperature – 1 ½ cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – 1 cup Heavy cream cold – ¼ cup Cocoa powder for dusting
Process Oreos and lady fingers into tiny crumbs. Mix Oreo, lady finger, espresso powder, and melted butter in a small bowl.Preheat oven to 325F. Spray 9-inch spring form with non-stick.
1
Apply a 9-inch parchment circle to the bottom and spray again. Hand-stuff the bottom and half the edges of the pan with crumbs. Use a ¼ cup measuring cup to compress the crust.Bake crust 10 minutes.
2
Begin cheesecake mixture when crust cools. Cream cheese should be light and frothy after 1 minute of mixing. Add brown sugar and beat 1 minute more. Scrape bowl.
3
Add vanilla, heavy cream, sour cream, and espresso. Scrape bowl. Add eggs one at a time on low.Pour cheesecake batter in pan. Prepare a bath.
4
Bake cheesecake 65-75 minutes. Bake the cheesecake until the edges are hard and the middle jiggles. Bake 5 more minutes and check jigglyness.The cheesecake should cool for 30 minutes after turning off the oven and opening the door.
5
Allow to cool before refrigerating overnight for 6 hours.Mix cream cheese with a paddle attachment for 1 minute until foamy. Bowl scrape. Stir in vanilla and powdered sugar. Mix on low until integrated, then high until smooth.
6
Store metal bowl and whisk attachment in freezer for 10 minutes. Add heavy cream to the cooled bowl and whip on high until stiff peaks form. Add whipped cream to cream cheese. Fold whipped cream using a rubber spatula. Stir in cream cheese slowly.
7
Remove the spring form pan crust parchment paper. Place ladyfingers on cheesecake after soaking in espresso. Pipe whipped cream cheese on ladyfingers. Top with cocoa powder from a mesh strainer. Refrigerate cheesecake till serving.
8