- 6 ounces chocolate wafer cookies
- 3 tablespoons butter, melted
- 1/2 cup whipping cream
- 1/3 cup coarsely ground dark-roasted coffee beans (see notes)
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 2 teaspoons vanilla
- calories 422
- caloriesfromfat 62 %
- protein 7.6 g
- fat 29 g
- satfat 17 g
- carbohydrate 33 g
- fiber 0.4 g
- sodium 305 mg
- cholesterol 152 mg
How to Make It
In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan.
In a 1- to 2-quart pan over medium-high heat, combine cream and coffee beans. Bring to a simmer, remove from heat, cover, and let stand 1 hour. Pour mixture through a fine strainer, pressing to extract as much of the liquid as possible (the finer grounds will pass through the strainer); discard residue.
In a bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition and scraping down sides of bowl, if necessary. Beat in cream mixture and vanilla. Pour into crust-lined pan.
Bake in a 300º regular or convection oven until center barely jiggles when cake is gently shaken, about 1 hour.
Run a thin-bladed knife between cake and pan rim. Refrigerate cake until cool, at least 3 hours, or up to 2 days (see notes).
To serve, remove pan rim and cut cake into wedges.