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from sunset magazine.
prep and cook time: about 1 1/2 hours plus 1 hour to steep and at least 3 hours to cool
Ingredients
- 6 oz. chocolate wafer cookies
- 3 tablespoons butter, melted
- 1/2 cup whipping cream
- 1/3 cup coarsely ground dark-roasted coffee beans (see tips)
- 3 packages (8 oz each) cream cheese, at room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 2 teaspoons vanilla
Directions
- In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 cups. Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan.
- In a 1-2 quart pan over medium-high heat, combine cream and coffee beans. Bring to a simmer, remove from heat, cover, and let stand 1 hour. Pour mixture through a fine strainer, pressing to extract as much of the liquid as possible (the finer grounds will pass through the strainer); discard residue.
- In a bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition and scraping down sides of bowl, if necessary. Beat in cream mixture and vanilla. Pour into crust-lined pan.
- Bake in a 300F regular or convection oven until center barely jiggles when cake is gently shaken, about 1 hour.
- Run a thin-bladed knife between cake and pan rim. Refrigerate cake until cool, at least 3 hours, or up to 2 days (see notes).
- To serve, remove pan rim and cut cake into wedges.
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