Ingredients

FOR THE CRUST

2 ½ cups crushed butter cookies or graham crackers

1 tablespoon unsweetened cocoa powder (plus more for garnishing)

6 tablespoons melted unsalted butter

FOR THE CHEESECAKE LAYER

3 packages (24 ounces total) cream cheese, softened

1 cup granulated sugar

⅓ cup brewed espresso, chilled

1 teaspoon vanilla extract

3 whole eggs

FOR THE TOPPING

1 (8-ounce) tub mascarpone cheese, softened

½ cup powdered sugar

1 ½ tubs (12-ounces total) whipped topping

Directions

Preheat the oven to 350 F.

Wrap the bottom and sides of a springform pan with aluminum foil.

Lightly spritz the pan with pan release spray.

Place the crushed cookies, cocoa powder, and melted butter in a medium bowl, stir to combine.

Press the cookie crumbs into the bottom and sides of the springform pan.

Place the pan in the oven and parbake for 15 minutes.

Remove the crust from the oven and set aside to cool on a wire rack at room temperature.

To make the cheesecake filling, place the softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until smooth and fluffy.

Add the sugar, espresso, and vanilla to the bowl and whisk to combine.

Add the eggs to the bowl at a time, and mix on low until blended before adding another.

Place the cooled crust into a large roasting pan.

Pour the cheesecake batter into the springform pan, spreading out in an even layer.

Fill the roasting pan with hot water, filling just enough to come halfway up the sides of the springform pan.

Carefully place the roasting pan in the oven and bake for 1 hour and 30 minutes (until the cheesecake is firm around the edges and a little jiggly in the center).

Turn the oven off, leaving the cheesecake inside to gradually cool for 1 hour.

Remove the roasting pan from the oven and remove the springform pan from the roasting pan and set aside to cool at room temperature on a wire rack.

Once the cheesecake has cooled to room temperature, cover the springform pan with plastic, and place in the refrigerator to chill overnight.

Once the cheesecake has chilled, make the topping by placing the softened mascarpone cheese in the large bowl. Whisk until fluffy and smooth.

Add the powdered sugar to the bowl and whisk to combine with the mascarpone.

Working in batches, add the whipped topping to the bowl and, using a rubber spatula, gently fold until combined.

Dollop ⅔ of the topping onto the cheesecake (still in the pan) and spread out evenly. Return the cheesecake to the refrigerator and chill for 30 minutes or until the topping has firmed slightly and set.

Place the remaining topping into a piping bag fitted with a large fluted tip.

Once the topping has set, carefully remove the cheesecake from the springform pan and place on a serving platter.

Decoratively pipe the reserved topping around the edges of the cheesecake.

Dust the cheesecake with some reserved cocoa powder before slicing and serving.