Mocha Cheesecake Delight: 7 Steps to Chocolate Bliss

Mocha Cheesecake Delight is a rich and creamy dessert that combines the flavors of coffee and chocolate in a decadent cheesecake form.

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Grease a 9-inch springform pan with butter or shortening. Crush Oreo cookies into fine crumbs using a food processor. Gradually add melted butter while processing on low speed until crumbs clump. Press mixture firmly into the bottom and up the sides of the pan. Freeze for at least 20 minutes until firm.
Pour cold heavy whipping cream into a mixing bowl and whip with an electric mixer until stiff peaks form. Set aside.
In a large bowl, beat softened cream cheese, cocoa powder, and instant espresso powder until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gently fold in whipped cream until evenly incorporated.
Spoon filling over the chilled crust and smooth the surface. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Combine heavy cream and espresso powder in a microwave-safe bowl. Heat for 1 minute or until steaming. Add chocolate chips, letting sit 2 minutes. Stir until smooth, then mix in corn syrup.
Run a thin knife around the pan edges to loosen cheesecake. Remove the ring and transfer cheesecake to a serving plate. Pour ganache evenly over the top and let rest 10 minutes before slicing. Serve chilled.