Espresso Bean Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• 30 oreo cookies
• 1/4 cup butter, melted
• 1/2 cup heavy cream
• 1/3 cup dark roast coffee beans, coarsely ground
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 4 large eggs
• 2 teaspoons vanilla

Recipe

• 1 pre-heat your oven to 300° fahrenheit.
• 2 pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
• 3 bring cream just to a simmer and remove from heat. cover and let the mixture steep for 1 hour.
• 4 pour cream mixture into a fine strainer (i use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
• 5 while waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. pour into a medium bowl.
• 6 add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
• 7 pour the cookie crumb mixture into a 9-inch springform pan. press it into the bottom and about halfway up the sides.
• 8 in a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
• 9 add eggs, one at a time, beating after each addition until smooth.
• 10 beat in cream mixture and vanilla.
• 11 pour the cream cheese mixture into the crust-lined pan and bake at 300° until center barely jiggles when cake is gently shaken, about 1 hour.
• 12 run a thin-bladed knife between cake and pan rim.
• 13 refrigerate cake for at least three hours or up to two days.