Aromatic cheesecake with expresso

In a food processor, pulse Oreos until fine crumbs form. Transfer to a large bowl.

Add unsalted melted butter and kosher salt and mix until combined. Mixture should resemble wet sand.

Preheat oven to 325°.

Grease an 8″ or 9″ springform pan with cooking spray.

Bake crust until darkened and fragrant (about 12 minutes).

Transfer to a wire rack and let cool.

In a small pot over medium heat, heat cream and espresso powder, stirring frequently.

In a large bowl, using a handheld mixer on medium-high speed beat cream cheese and granulated sugar until no lumps remain.

Add eggs, one at a time, beating to blend after each addition.

Add cooled cream mixture, Kahlúa, and salt and beat until combined.

Pour filling into crust.

Wrap bottom of pan in foil and place in a large roasting pan.

Pour in enough boiling water to come halfway up sides of springform pan.

Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes.

Turn off oven, prop open door, and let cool in oven (about 60 minutes).

Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.

For the topping, in a large bowl, using a hand mixer on medium-high speed, beat the 3/4 c. heavy cream, 2 Tbsp.  confectioners’ sugar and 1/2 tsp. instant espresso until medium peaks form.

Spread whipped cream over cheesecake.

Cover one half of the top of cheesecake with parchment and dust exposed half with cocoa powder.

Arrange a few espresso beans on undusted side.