Ingredients
For the Crust:
20 regular sized Oreo cookies
1/2 teaspoon DeLallo espresso powder
1/4 cup (57g) unsalted butter melted
For the Cheesecake:
12 ounces (340g) full-fat cream cheese very soft
1/3 cup (76g) sour cream room temperature
1/2 cup (99g) granulated sugar
1 teaspoon vanilla extract
1 large egg room temperature
1 large egg yolk room temperature
1/4 cup (57ml) heavy cream room temperature
1 and 1/2 Tablespoons (21ml) Kahlua liqueur or similar coffee liqueur optional
1 and 1/2 teaspoons DeLallo espresso powder
For the Ganache:
6 ounces semi-sweet chocolate finely chopped
1/2 cup (113ml) heavy cream
1/2 teaspoon DeLallo espresso powder
espresso beans for garnish, optional
shaved chocolate for garnish, optional
Instructions
For the Crust:
Preheat oven to 325 degrees (F). Line a 12-mold cupcake pan with paper liners. Spray liners lightly with non-stick baking spray and set aside until needed.
Place the Oreo cookies in the body of a small food processor – or blender – and pulse until the cookies are very fine crumbs.
In a large bowl, combine the cookie crumbs with the espresso powder and melted butter and stir well to combine.
Divide the mixture evenly between the cupcake liners and press it firmly into the bottom – and slightly up the sides – of each mold.
Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F.
For the Cheesecake:
In the bowl of a food processor, or in a large bowl using an electric hand held mixer, beat the softened cream cheese and sour cream until very smooth.
Add in the sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed.
On low speed, add in the egg and egg yolk and beat until juts combined. Do not over mix.
Turn the mixer off and, using a rubber spatula, gently stir in the cream, Kahlua, and espresso powder, mixing until evenly combined.
Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
Bake in preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours.
Once the cheesecakes are completely cool, you can remove them from the pan. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.
For the Ganache:
Place the chopped chocolate in a small heatproof bowl. Set aside.
Place the heavy cream in a small saucepan and bring to a simmer over medium-heat As soon as the cream reaches a full simmer, remove from heat and pour over the chopped chocolate.
Allow the mixture to sit for 1 minute, then add in the espresso powder and vigorously whisk until completely smooth and shiny. Allow ganache to cool for 5 minutes before use.
Top each cooled mini cheesecake with a tablespoon of chocolate ganache and decorate with espresso beans and shaved chocolate, if desired.
Serve at once, or place in the fridge until needed.
Adapted from bakerbynature.com