Ingredients:
- 1 1/2 cups of crushed chocolate cookies
- 1/4 cup of melted butter
- 3 packages 8 oz each of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1/4 cup of all-purpose flour
- 1/4 cup of brewed espresso, cooled
- 1 teaspoon of vanilla extract
- 1/4 cup of strong brewed coffee, cooled
- 1/2 cup of semi-sweet chocolate chips
- Whipped cream and chocolate shavings for garnish
Instructions:
Preheat your oven to 325F 160C
In a bowl, combine the crushed chocolate cookies and melted butter
Press this mixture into the bottom of a 9-inch springform pan to form the crust
In a large mixing bowl, beat the softened cream cheese until smooth
Add in the granulated sugar and beat until well combined
Add the eggs one at a time, mixing well after each addition
Stir in the all-purpose flour, brewed espresso, and vanilla extract until the batter is smooth
Pour half of the cheesecake batter over the crust in the pan
In a separate bowl, mix the brewed coffee and semi-sweet chocolate chips
Pour this mixture over the first layer of cheesecake batter
Carefully pour the remaining cheesecake batter over the coffee-chocolate layer
Bake in the preheated oven for about 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center
Remove the cheesecake from the oven and let it cool to room temperature
Then refrigerate it for at least 4 hours or overnight
Before serving, garnish with whipped cream and chocolate shavings
Slice and enjoy your Coffee-and-Espresso Layered Cheesecake
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