Ingredients:

  • 1.5 cups chocolate sandwich cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar for the crust
  • 1 pinch sea salt
  • 32 oz Philadelphia Cream Cheese, softened
  • 1 cup granulated sugar for the filling
  • 1 cup full-fat sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 2 tbsp instant espresso powder
  • 1 tbsp hot water
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Preheat oven to 325°F (163°C). Combine cookie crumbs, 5 tbsp melted butter, 1 tbsp sugar, and salt. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 10 minutes to set. Remove from oven and let cool completely while preparing the filling.
  3. In a stand mixer, beat 32 oz softened cream cheese and 1 cup sugar on medium-low speed until silky smooth and no lumps remain.
  4. Add 1 cup sour cream and 1 tbsp vanilla extract; mix until incorporated. Add 4 eggs one at a time, mixing on low speed just until combined to avoid over-aerating.
  5. In a small bowl, whisk 2 tbsp espresso powder, 1 tbsp cocoa powder, and 1 tbsp hot water into a smooth paste. Stir in 1 cup of the plain cheesecake batter to create the swirl base.
  6. Pour the plain batter over the cooled crust. Drop spoonfuls of the espresso mixture onto the top and use an offset spatula or knife to create marble swirls.
  7. Place the pan in a large roasting pan filled with 1 inch of hot water (water bath). Bake for 1 hour and 15 minutes or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven and crack the door; let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 6-8 hours before serving.