Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup espresso, cooled
- 1 cup semi-sweet chocolate chips, melted
- 1/4 cup heavy cream
- 1 tablespoon cocoa powder
- 1 pinch salt
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
- In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cooled espresso.
- Pour half of the cheesecake batter into the crust, then drizzle half of the melted chocolate over it. Use a knife to swirl it gently.
- Repeat with the remaining batter and chocolate, swirling to create a marbled effect.
- Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the oven door open, letting the cheesecake cool inside for an hour.
- Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream with cocoa powder until soft peaks form. Spread over the cheesecake or serve alongside it.
- Prep Time: 20
- Cook Time: 60