Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping. For the crust: Blitz the Oreo biscuits and add the melted butter to it. Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust. This cheesecake has real espresso in it for BIG coffee flavor! The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!

I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday. The cheesecake filling is a simple cream-cheese-based filling with added sugar and cocoa powder. Whipped together with a mixer until smooth and creamy. You can have Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping

Prepare 450 Grams of Cream Cheese.
You need 3/4 Cup of Fresh cream.
Prepare 8 Teaspoons of sugar.
You need 1.5 Teaspoons of coffee powder (instant).
You need 1 Teaspoon of baking powder.
You need 2 of eggs.
It's 2 Tablespoons of rum.
You need 1/4 Cup of butter melted.
It's 150 Grams of Oreo Biscuits.
You need 2 Tablespoons of Maida.
You need To Taste of Chocolate sauce.

With an Oreo crust and chocolate cheesecake filling, some would be satisfied. Top cheesecake with whipped topping and, if desired, cinnamon. Mix together the Oreo crumbs. and melted butter. If you love the idea of a crunchy chocolate cookie crust, coffee liquor flavored chocolate ganache, and dark rum spiked cappuccino cheesecake - or you want a show stopping dessert for an adults-only party - this cheesecake is for you!

Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping instructions

For the crust: Blitz the Oreo biscuits and add the melted butter to it..
Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust..
For the filling:Beat the cream cheese, fresh cream, coffee powder, maida together till combined.
Add sugar and beat till creamy.
Add the eggs one by one and combine (do not beat as much as a cake, u don't want air setting in. That's one of the first things that makes a chessecake crack).
Stir in the rum till combined.
Add the baking powder and combine well.
Pour the prepared mixture into the pan with the crust.
In a pressure cooker, set a stand to keep the pan on. Pour water to a lil' below where the pan would be standing (create a water bath).
Cover the base of the pan with aluminium foil,ensure there are no holes on the foil, you don't want water getting in and ruining the base.
Set the pan in the cooker, close the lid without whistle and bake on medium flame for 45- 50 minutes till the sides look set and center looks slightly jiggly.
Remove from the cooker and leave it to cool.
Once cool,pour the chocolate sauce on top of the cheesecake and set in fridge for 3 hours..
Remove and serve. Note: this was for an 8-inch cheesecake pan You can increase the sugar based on your liking. I tend to use lesser sugar.

For more boozy sweet treats, check out the following: This decadent Oreo icebox cake is incredibly easy to make and requires only six ingredients. It's a perfect dessert for kids birthday parties that doesn't require heating up the kitchen. This is a fantastic cheesecake recipe. The tips in the blog post (how to keep it from cracking, etc.) were also very helpful. I made this for my partner's birthday this year and he LOVED it!