A creamy, espresso-infused coffee cheesecake with a buttery chocolate crust — perfect for dessert lovers.

Scale

2 cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup brown sugar

½ cup melted butter

3 (8 oz) packages cream cheese

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup brewed espresso or strong coffee

¼ cup coffee liqueur (optional)

¼ tsp salt

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1. Preheat oven to 325°F (160°C). Prepare crust and bake 10 minutes.

2. Beat cream cheese until smooth; add sugar and vanilla.

3. Mix in eggs one at a time.

4. Blend in coffee and liqueur.

5. Pour over crust and bake 55–60 minutes.

6. Cool in oven 1 hour, then chill 4+ hours.

7. Decorate and serve chilled.

Replace liqueur with extra coffee for a non-alcoholic version.

Use full-fat cream cheese for best texture.

Chill overnight for the creamiest results.