Coffee Cheesecake <br />Serves 8-10 <br /> <br />Ingredients: <br />Crust: <br />1 ¾ cups (425 mL) oreo cookie crumbs <br />4 Tbsp (60 mL) unsalted butter, melted <br />Pinch coarse salt <br /> <br />Filling: <br />2 - 8 oz. (225g) packages cream cheese, room temperature <br />3/4 cup (175 mL) sugar <br />3 eggs <br />2 Tbsp (30 mL) instant coffee <br />1 tsp (5 mL) pure vanilla extract <br /> <br />Method: <br />Preheat oven to 350º F (180ºC) <br />Tightly wrap the bottom and sides of a 9-inch springform pan in aluminum foil. <br />Stir Oreo cookie crumbs, melted butter and salt until mixture is the consistency of wet sand. <br />Use your hands to spread crust over the bottom and up the sides of the dish. <br />Place crust in refrigerator to chill for at least 30 minutes before filling. <br />Beat cream cheese and sugar together until combined. <br />One at a time, mix in eggs, then mix in vanilla and coffee. <br />Pour filling mixture over Oreo crust and place springform pan in a large roasting pan. <br />Pour boiling water into the roasting pan, just halfway up springform pan. <br />Bake for 40-50 minutes, or until centre is just set. <br />Turn off oven and keep the door closed. <br />Let cheesecake cool inside the oven for 1 hour, then transfer cheesecake to a wire rack. <br />Once completely cool, refrigerate 2 hours before serving.
