Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 24 ounces (680g) cream cheese, softened (full-fat recommended)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons strong brewed coffee, cooled (or 2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water)
  • 1 teaspoon instant espresso powder
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • Cocoa powder, for dusting

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared baking pan.
  2. Bake the Crust: Bake the crust until lightly golden. Let cool completely.
  3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then flour, heavy cream, vanilla extract, strong brewed coffee, and instant espresso powder.
  4. Pour and Bake the Cheesecake: Pour the filling over the cooled crust. Bake until the edges are set but the center still has a slight jiggle.
  5. Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours (or preferably overnight).
  6. Prepare the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and let sit for a minute to melt. Whisk until smooth and glossy.
  7. Assemble and Serve: Pour the ganache over the chilled cheesecake. Dust with cocoa powder. Cut into bars and serve.