1 1/2 cups crushed chocolate cookies (e.g., Oreos with filling removed)

5 tablespoons unsalted butter, melted

24 oz (3 blocks) full-fat cream cheese, softened

1 cup granulated sugar

3/4 cup sour cream

1 tablespoon vanilla extract

1 tablespoon espresso powder dissolved in 2 tablespoons hot water

1/4 teaspoon salt

3 large eggs

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Preheat oven to 300–325°F (150–163°C).
Combine crushed cookies and melted butter; press firmly into the bottom of a springform pan.
Beat cream cheese and sugar until smooth and fluffy.
Mix in sour cream, vanilla, dissolved espresso, and salt until combined.
Add eggs one at a time, mixing just until incorporated.
Place the pan in a water bath or on a rack above a tray of hot water.
Bake for 1 to 1 1/4 hours, until edges are set and the center is slightly jiggly.
Turn off oven; let cheesecake cool inside with the door closed for 30 minutes, then crack the door and cool another 30 minutes.
Cool to room temperature, then refrigerate for 4–8 hours or overnight.
Optional: Prepare chocolate or coffee ganache, pour over chilled cheesecake, and allow to set before serving.

Use room-temperature ingredients for a smooth filling.

A water bath or tray of water helps prevent cracks.

Avoid overmixing to keep the texture creamy.

Cheesecake tastes best after chilling overnight.