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1
Preheat the oven to 350F.
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2
To make the crust, combine the cookie crumbs, cocoa powder, pecans, espresso beans, and butter in a small bowl and mix to form a paste.
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3
Be sure to save 1 cup of cookie crumbs to use as garnish if youd like chocolate crumbs on the sides of the cake.
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4
Scoop the mixture into a standard 9-inch wide and 3-inch deep cheesecake pan (if using a one-piece pan, place a circle of parchment paper in the bottom first; a springform pan doesnt require it) and pat in firmly to form an even crust just on the bottom, not up the sides.
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5
Cover with plastic wrap and set in the refrigerator.
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6
To make the batter, in the bowl of an electric mixer fitted with the paddle attachment, blend the cream cheese on medium speed until it is completely smooth.
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7
Stop the mixer, add the mascarpone cheese, sour cream, and sugar and continue to mix on low speed until smooth.
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8
Add the eggs one at a time and beat until incorporated.
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9
Next, add the lemon juice, lemon oil, espresso, vanilla, and salt and beat until smooth.
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10
Remove the crust from the refrigerator and remove the plastic wrap.
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11
Pour the batter into the pan.
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12
Create a water bath by placing the cheesecake pan in a bigger baking pan and gently pouring room temperature water into the bigger pan until it reaches about 1 inch up the side of the cheesecake pan.
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13
Bake for 1 hour and 15 minutes, or until it is lightly browned on top.
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14
Youll need two good pot holders to get the cake out.
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15
Carefully pull it up and out of the water bath, then to a safe spot to cool.
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16
Carefully remove the pan of hot water and dump it out in the sink.
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17
Allow the cheesecake to cool for about 1 hour, then place it in the refrigerator.
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18
It needs about 4 hours in the refrigerator to fully set up.
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19
Before serving, release the cake from its pan.
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20
For a springform pan, run a paring knife along the inside of the pan, then slowly release the hinge on the outside of the pan.
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21
For a one-piece pan, run a paring knife along the inside of the pan, then cover the pan with a piece of parchment paper and then a sheet pan.
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22
Flip the pans so the cheesecake releases onto the parchment-covered sheet pan.
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23
Remove the parchment paper the cake baked on.
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24
The cake will be chocolate side up.
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25
Place a serving plate over the chocolate side of the cheesecake, the flip it again so that it is chocolate side down.
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26
Smooth any dings on the top with a hot dinner knife.
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27
Garnish the cake by pressing chocolate cookie crumbs on the sides with your palms.
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28
Add a few espresso beans, candied lemon peels, or a few curls of shaved chocolate on top.
