Introduction

This mocha cheesecake combines rich dark chocolate and bold coffee flavors into a creamy, decadent dessert. The Oreo crust adds a crunchy base that complements the velvety filling perfectly, making it an irresistible treat for any occasion.

A round layered cake sits on a white plate against a white marbled background. The bottom layer is a dark, crumbly chocolate crust, topped by a thick, smooth medium brown chocolate mousse layer. Above that is a lighter beige creamy layer, finished with a shiny dark chocolate ganache dripping slightly over the edge. On top, evenly spaced large swirls of light beige whipped cream add texture and height. The entire cake looks rich and smooth with contrasting textures in each layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 Oreo cookies
1/3 cup unsalted butter (melted)
5 ounces dark chocolate (50-70%)
1 cup whipping cream
1 1/2 teaspoons instant coffee powder
24 ounces full-fat cream cheese (room temperature)
1 1/4 cup granulated sugar
1 tablespoon cornstarch
4 large eggs (room temperature)
4 ounces dark chocolate (50-70%, semi-sweet works too)
1/2 cup whipping cream
1/2 cup whipping cream
1 teaspoon instant coffee powder

Instructions

Step 1: Preheat the oven to 350°F (180°C or 160°C fan-forced). Wrap the outside of a 9-inch (23 cm) springform pan with tin foil 3-4 times to cover the bottom and sides well.
Step 2: Crush the Oreos including the filling until fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
Step 3: Mix the crushed cookies with melted butter and press the mixture firmly into the bottom of the prepared pan, creating a slight lip around the edge.
Step 4: Bake the crust for 8-10 minutes, then remove from the oven and keep the oven on.
Step 5: Finely chop 5 ounces of dark chocolate and place in a heatproof bowl. Heat 1 cup of whipping cream until almost boiling.
Step 6: Pour 1/2 cup of the hot cream over the chopped chocolate and let sit for 2-3 minutes. Whisk until smooth, microwaving in 30-second intervals if needed. Set aside.
Step 7: Whisk the instant coffee powder into the remaining 1/2 cup of hot cream. Set aside.
Step 8: In a large bowl, beat the cream cheese until smooth. Add sugar and cornstarch, beating until combined. Stop and scrape the bowl sides to remove lumps.
Step 9: Beat in the eggs one at a time, scraping the bowl between each, until no visible pieces of egg remain.
Step 10: Divide the batter evenly into two bowls. Stir the melted chocolate mixture into one half. Mix the coffee-infused cream into the other half.
Step 11: Place the springform pan in the center of a large roasting pan. Pour the chocolate batter over the crust and smooth the top.
Step 12: Gently spoon the coffee batter over the chocolate layer, spreading evenly.
Step 13: Pour boiling water into the roasting pan to reach about 1 inch deep. Bake for 50-65 minutes until the top is almost set but still slightly wobbly.
Step 14: Remove the roasting pan from the oven and let the cheesecake cool to room temperature before removing from the water bath. Cover and refrigerate for at least 6 hours or overnight.
Step 15: Once chilled, run a thin knife around the cheesecake edges and unclamp the springform pan. Blot off any condensation with a paper towel.
Step 16: For the ganache, finely chop 4 ounces of dark chocolate. Heat 1/2 cup cream until almost boiling and pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 17: Pour the ganache over the cheesecake and spread to the edges. Return to the fridge to firm up.
Step 18: Whip 1/2 cup cream with 1 teaspoon instant coffee powder until stiff peaks form. Transfer to a piping bag and pipe rosettes around the cheesecake edges.
Step 19: Slice the cheesecake using a sharp, thin knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter without lumps.
Add a pinch of cinnamon or chili powder to the crust for a subtle spice twist.
If you don’t have a springform pan, use a regular pan lined with parchment paper but be extra careful when removing the cheesecake.
For a stronger coffee flavor, increase the instant coffee powder slightly in the cream mixture.
Use semi-sweet chocolate if you prefer a less intense dark chocolate taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The flavors actually improve after resting overnight. To reheat, bring to room temperature before serving, but do not microwave as it can affect texture.

How to Serve

A slice of layered cheesecake sits on a white plate with a fork beside it, placed on a white marbled surface. The dessert shows four clear layers: a thick, dark brown crumbly base, a smooth medium brown chocolate layer above it, then a creamy light beige layer, and a shiny, dark chocolate glaze on top. On the very top, there are two swirls of light brown whipped cream near the back edge of the slice. In the blurrier background, more slices of the same cheesecake rest on a white plate with a pale blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee powder?

Instant coffee powder dissolves easily and blends smoothly into the cream, making it ideal for this recipe. Using brewed coffee may add extra liquid and affect the texture, so it’s best to stick to powder.

How do I prevent cracks in the cheesecake?

Wrap the springform pan tightly with foil and use a water bath while baking to maintain moisture and even temperature, which helps prevent cracks. Also, avoid over-beating the batter and don’t overbake the cheesecake.