-
1
Pre-heat your oven to 300u00b0 Fahrenheit.
-
2
Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
-
3
Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
-
4
Pour cream mixture into a fine strainer (I use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
-
5
While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
-
6
Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
-
7
Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
-
8
In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
-
9
Add eggs, one at a time, beating after each addition until smooth.
-
10
Beat in cream mixture and vanilla.
-
11
Pour the cream cheese mixture into the crust-lined pan and bake at 300u00b0 until center barely jiggles when cake is gently shaken, about 1 hour.
-
12
Run a thin-bladed knife between cake and pan rim.
-
13
Refrigerate cake for at least three hours or up to two days.
