Espresso Cheesecake

Espresso Cheesecake

Crust:

2 cups of vanilla wafers (or more if you like a thick crust)

1/4 cup brown sugar

1/2 cup butter

Filling:

16 ounces cream cheese

1/2 cup natural sugar

1.5 tablespoons flour

2.5 large eggs

1/6 cup heavy cream

1 tablespoons espresso powder

Pull cream cheese, eggs, and cream; bring to room temperature.

Combine espresso powder and heavy cream together, set aside. Preheat oven to 350˚.

In a food processor, pulse cookies until crumbly. Add in sugar and butter, continuing to pulse until combined. Press into a 9″ cheesecake pan and bake for 12-15 minutes. Remove from oven and let cool.

In a stand mixer bowl, beat cream cheese, sugar, and flour together until well combined; scrapping down the sides as needed (or you can use a medium bowl and a hand mixer). Add one egg at a time and beat well. Finally, add in heavy cream (mixed with espresso powder) and beat until cheesecake is combined (being careful to not over beat.)

Pour mixture into crust and place in oven. Bake for 15 minutes and then reduce oven temperature to 250˚. Continue to bake cheesecake for 30-45 more minutes or until cheesecake barely wiggles and is set.

Remove from oven and let cool to room temperature. Place in refrigerator overnight to chill.