Chocolate Cookie Cheesecake (Print Version)

# Ingredients:

01 - 1/4 cup cooled espresso.
02 - 32 ounces softened cream cheese.
03 - 2 cups chocolate chips, semi-sweet.
04 - 1 cup white sugar.
05 - 5 tablespoons melted butter.
06 - 4 large eggs, at room temperature.
07 - 1/4 cup cocoa powder.
08 - 1 1/4 cups crushed chocolate cookies.
09 - 1 teaspoon vanilla.
10 - 1/4 cup heavy cream, warmed slightly.
11 - Chocolate curls (optional topping).
12 - Fresh berries as a garnish (optional).
13 - Whipped cream to dollop on top (optional).

# Instructions:

01 - Push the crust mixture into the pan and bake it at 350°F.
02 - Turn the oven down to 325°F for the filling.
03 - Combine cocoa, cream cheese, sugar, and vanilla in a bowl.
04 - Stir in the melted chocolate, heavy cream, and espresso.
05 - Gently fold in the whisked eggs over time.
06 - Pour carefully into the pan and tap to release bubbles.
07 - Use different oven temps while baking.
08 - Let it sit until room temp, then move to the fridge.

# Notes:

01 - Everything works better at room temp.
02 - Avoid cracks by letting it cool slowly.
03 - Freezing works great for storing this.
04 - Cooling takes quite a while.

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