Cookie Crust

Finely crush the cookies in a food processor or place in a plastic bag and break up the cookies with a rolling pin. Stir the crumbs together with the melted butter and press the crust into a 9 inch springform pan. Wrap the bottom of your pan tightly with foil and set aside while making the filling.

Cold Brew Cheesecake

Preheat oven to 350 degrees f.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese, sour cream, and eggs on medium speed until smooth, scraping the sides of the bowl every so often so everything is incorporated into the batter.

Turn the mixer to low and add the maple syrup, cold brew coffee concentrate, and kosher salt. Mix until the batter is fully combined.

Pour almost all of the batter into the springform pan, leaving around 1/4 cup of batter in the mixing bowl. Add the coffee liqueur to the remaining batter and mix until combined. Drizzle this mixture over the top of the cheesecake and swirl it in with a toothpick.

Place the springform pan into a large wide pan and place it in the oven. Carefully pour hot water into the larger pan and make sure the water level doesn’t come up higher than the foil. You can omit the water bath from the baking process and your cheesecake will be just fine, maybe with a few extra cracks in the top. Don’t worry, we’ll be covering up any cracks with chocolate ganache.

Bake for 60-70 minutes, until the center is almost set. The center will still jiggle while the edges will be set. Turn the oven off and allow the cheesecake to slowly cool down in the oven for 1 hour. This will also help you avoid cracks in the cake.

Remove the cake from the oven, carefully run a knife around the rim of the pan to loosen the edges, and allow the cheesecake to cool at room temperature for at least 1 hour, then cover and transfer into the refrigerator for 6 hours or overnight.

Coffee Liqueur Ganache

When the cheesecake has completely cooled and set up, melt the chocolate and heavy cream over a double boiler or in a microwave for 1 minute. Add the butter and coffee liqueur and stir until melted. Pour the ganache over the top of the cheesecake and allow it to set for 30 minutes in the fridge.

Your cheesecake is now ready to serve! Release the springform pan before slicing.

This cheesecake can be stored in the fridge for up to 5 days and can be frozen for up to 3 months.