• Line the bottom and sides of an 8-inch springform pan with parchment paper. Press aluminum foil tightly around the outside to keep it from leaking.

  (Some springform pans come with a leakproof pan protector, which eliminates the need for the foil.)

Crust

• In a food processor, process Oreo cookies until they form fine crumbs. Slowly drizzle in melted butter. Stop the machine when it is all combined.
  25 Gluten-free Oreo cookies, 4 tablespoons butter
• Press the crumbs into the bottom and a little up the sides of the springform pan. Set it into the refrigerator to chill while you prepare the filling.

Filling

• Chop the chocolate fine enough to facilitate easy melting.
  10-12 ounces bitter-sweet chocolate
• Over low heat, melt the chocolate with the hot coffee. Remove the pan from the heat. Stir in the cocoa powder, vanilla, and salt. Allow the mixture to cool to room temperature.
  ¼ cup hot coffee, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, ½ teaspoon fine sea salt
• Preheat the oven to 325℉ (163℃).
• In a stand mixer with a paddle attachment on low speed, beat the softened cream cheese until smooth. This may take 3 to 5 minutes.
  24 ounces full-fat cream cheese
• Add the sour cream and continue beating until it's all mixed in.
  ¼ cup full-fat sour cream
• Beat in the sugar.
  1 cup raw sugar
• Beat in the liquid chocolate-coffee mixture just until it is all incorporated.
• Add the eggs, blending them in completely. You may need to stop a time or two to scrape down the sides with a spatula, so everything gets blended in. Avoid overmixing, which could cause your cheesecake to crack.
  5 large eggs
• Spread this batter over the crust and bake for 70 to 80 minutes. The cheesecake should look a little jiggly in the middle but not be runny.

  At the end of the cooking time, turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in there for two hours.

  Then, refrigerate the cake for 4 hours to overnight.

Ganache Topping

• If the chocolate is not already in small pieces, chop it finely.
  4 ounces semi-sweet baking chocolate
• Heat the cream in a saucepan over low-medium until it's steaming but NOT boiling (145℉/63℃). Turn off the heat.
  ½ cup heavy whipping cream
• Add the chocolate to the steamy cream. Cover the pan to keep the warmth in. Let it sit for a few minutes for the chocolate to melt. Then, stir it all together until it's smoothly blended.

Assembly

• Remove the side ring from the springform pan.
• Carefully spread the soft ganache smoothly over the top of the cake, allowing it to drizzle down the sides in places.
• Return the cheesecake to the refrigerator to firm up the topping until it is time to slice and serve it.