Kahlua Cheesecake Oreo Ganache (Print Version)

# Ingredients:

→ Oreo Crust

01 - 26 Oreo cookies, including wafers and filling (about 2 cups crushed)
02 - 1/4 cup unsalted butter, melted

→ Kahlua Cheesecake Filling

03 - 2 teaspoons instant coffee powder
04 - 1/4 cup Kahlua liqueur (plus 1-2 extra tablespoons if desired)
05 - 24 ounces full-fat brick-style cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup full-fat sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 2 large egg yolks, at room temperature
10 - Hot water, for the water bath

→ Chocolate Ganache

11 - 6 ounces dark chocolate (50-70% cacao) or semi-sweet chocolate, finely chopped
12 - 3 tablespoons whipping cream
13 - 3 tablespoons Kahlua liqueur or substitute with additional whipping cream

# Instructions:

01 - Preheat oven to 350°F (180°C), or 325°F (170°C) if using convection. Wrap a 9-inch springform pan with aluminum foil, covering bottom and sides in multiple layers to prevent water seepage.
02 - Crush Oreo cookies with their filling to fine crumbs using a food processor or by hand in a freezer bag. Combine with melted butter and mix until evenly moistened.
03 - Firmly press crumb mixture into the bottom of the prepared pan, forming a slight lip along the edges. Bake for 8 minutes. Remove from oven but leave wrapped in foil; keep oven on.
04 - Combine instant coffee powder and Kahlua in a small bowl until the coffee is fully dissolved.
05 - In a large bowl, beat cream cheese and granulated sugar until smooth, scraping down sides regularly. Beat in sour cream until blended. Mix in the Kahlua-coffee mixture on low speed. Taste the batter and add 1-2 tablespoons more Kahlua if desired.
06 - Whisk together eggs and egg yolks in a separate bowl. Beat eggs into the cream cheese mixture in 2-3 additions, scraping bowl and mixing just until fully combined.
07 - Place the springform pan with cooled crust in the center of a large roasting pan. Pour cheesecake batter into the pan and smooth the surface. Pour hot water into the roasting pan to reach 1/2 to 1 inch up the sides.
08 - Bake for 50-60 minutes. Center should wobble slightly when gently shaken, but not appear liquid.
09 - Turn off oven and let cheesecake cool in the closed oven for 1 hour. Remove roasting pan, cool cheesecake in the water bath until water is room temperature. Transfer springform pan to a wire rack and cool until just warm.
10 - Cover pan with foil or plastic wrap. Refrigerate until fully chilled, at least 6 hours or overnight.
11 - Place finely chopped chocolate in a heatproof bowl. Heat cream and Kahlua together until steaming, then pour over chocolate. Let stand for 3 minutes, then whisk until smooth. Microwave briefly if needed to melt any remaining lumps.
12 - Remove cheesecake from fridge. Carefully remove foil. Use a thin knife to release edges, unclamp springform pan. Blot condensation from surface if present.
13 - Pour ganache over the cheesecake, spreading evenly and allowing some to drip over the sides. Refrigerate until set. To serve, slice with a sharp, thin-bladed knife, cleaning it between cuts.

# Notes:

01 - Always use full-fat, brick-style cream cheese for proper texture. Ensure all dairy and eggs reach room temperature before mixing to achieve a smooth, lump-free batter.
02 - A 10-inch springform pan can be used for a thinner cake, adjusting the baking time to approximately 40-50 minutes. An 8-inch pan is not recommended due to excess batter volume.
03 - Chilling for a full 6 hours or overnight is essential for a clean slice and proper set.
04 - Ganache can be poured just before serving or served separately for individual portions.

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