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1
Note the prepared cheesecake should be refrigerated for at least 4 hours once done.
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2
Preheat oven to 350 F (177 C).
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3
Crush cookies (or put them in a food processor and pulse until you have fine crumbs). Transfer to a bowl. Add melted butter and instant coffee, mix to combine.
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4
Spray an 8-inch cheesecake pan with non-stick cooking spray. Transfer mixture into the pan and with the back of a spoon press crumbs to form an even layer. Bake crust for 8 minutes. Remove from oven and let it cool completely.
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5
Make the coffee extract by combining instant coffee, Bailey's and Kahlua in a small saucepan. Heat mixture on low just until coffee granules have dissolved. Remove from heat and let it cool. (Don't overheat or the liquor will evaporate.)
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6
In the bowl of a stand mixer with paddle attachment mix together cream cheese and sugar for about 5 minutes, scraping the sides of the bowl once. Beat in eggs one at a time on low speed. Then mix in whipping cream and coffee extract. Do not over mix. Batter should be smooth.
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7
Place a sieve over the spring form pan and pour the cream cheese batter into the crust through the sieve. Press batter through the sieve with a rubber spatula. Smooth the top.
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8
Place spring form pan in the oven (preferably over a piece of foil). Bake cheesecake at 350 F (177 C) for 60 minutes, until edges are set, but center is wobbly. Baking time may vary depending on type of oven used, size and material of the pan and temperature of ingredients. So keep an eye on it.
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9
When done, turn the oven off, open its door and let cheesecake cool in the oven for 25 minutes.
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10
Take it out of the oven and let it cool completely. Cover with foil and refrigerate for at least 4 hours or overnight.
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11
Let cheesecake come to room temperature. Remove cake from spring form, by running a knife between the edges of the cake and the pan. Open spring form collar and remove it. Dust top with cocoa powder and decorate with whipped cream.
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12
Keep cheesecake refrigerated for up to a week or freeze for up to 2 months.
