• Preheat the oven to 350 degrees.

Crust:

• In a food processor, combine the oreo cookies and espresso powder, and pulse until the mixture resembles crumbs.
• Pour in the melted butter and continue to pulse until completely combined.
• Press the crust into a 9” pie plate or in a 9” springform pan.**
• Set aside.

Cheesecake Filling:

• With a standing mixer or a hand mixer, beat the cream cheese until smooth.
• Then, add in the granulated sugar and brown sugar. Beat until combined.
• Add in the eggs, vanilla extract, and espresso powder. Beat until combined.
• Lastly, pour the filling into the prepared crust. With a rubber spatula, smooth the filling into an even layer.
• Bake for 30-35 minutes, or until the cheesecake is set and the center jiggles slightly when the pan is gently shaken.
• Turn off the oven, crack open the oven door, and allow to cool for 60 minutes.
• Then, remove from the oven and allow the cheesecake to continue cooling until it reaches room temperature.

Ganache:

• Heat heavy whipping cream until it is just below a boil (in the microwave or on the stove).
• In a heat safe bowl, pour the heavy cream over the chopped chocolate and allow the mixture to sit a few minutes. (The hot cream melts the chocolate.)
• Whisk the mixture until smooth.
• Pour the ganache on top of the cooled cheesecake, spreading in an even layer.
• Refrigerate the cheesecake for at least 4-6 hours.

Whipped Cream:

• When ready to serve the cheesecake, make the whipped cream.
• With a hand mixer or standing mixer, whisk heavy whipping cream and instant pudding until soft peaks form.
• Next, add in vanilla extract and powdered sugar. Whisk until stiff peaks form.
• Using a piping bag and tip, pipe on the whipped cream. (Depending upon how much whipped cream you want on your cheesecake, you may have leftover whipped cream.)
• If desired, top the whipped cream with crushed chocolate covered espresso beans.
• Slice and serve. Store leftovers in the fridge.