Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
3 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee or espresso powder
2 tablespoons hot water
2 tablespoons Kahlua or coffee liqueur (optional)
For the topping:
1 cup whipped cream
Cocoa powder, for dusting
Directions:
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. To make the crust, press the mixture firmly into the bottom of the prepared pan.
Cream cheese, sugar, and vanilla extract should be beaten together until smooth and creamy in a large mixing dish.
In a separate bowl, beat the heavy cream until firm peaks form.
. Till everything is completely blended, gently fold the whipped cream into the cream cheese mixture.
Add the cocoa-coffee mixture to the cream cheese mixture and stir until evenly incorporated.
Over the crust in the springform pan, pour the filling.
Bake in the preheated oven for about 45-50 minutes, or until the center is set and the edges are slightly golden.
Take the cheesecake out of the oven and allow it to cool fully in the pan on a wire cooling rack.
After cooling, place the cheesecake in the refrigerator to set for at least four hours or overnight.
Before serving, carefully remove the sides of the springform pan.
Spread the whipped cream over the top of the cheesecake and dust with cocoa powder.
Slice and serve chilled. Enjoy!