It's a cheesecake with blarney—a creamy, thick sweet on a spiced-oatmeal
22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla extract
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1 1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beans
For crust, lightly butter a 9-inch springform pan. Set aside.
In a food processor bowl, process cookies until finely crushed (should have
2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the cinnamon; process
until mixture is combined. (Or crush cookies in a plastic bag with a rolling
pin. In a bowl, combine cookie crumbs with the 1 tablespoon brown sugar and
the cinnamon. Using a pastry blender, cut in the butter until mixture is well
Press the crust mixture onto the bottom and 1-1/2 inches up the side of
the prepared pan. Bake in a 375 degree F oven for 8 minutes or until firm. Cool
completely on a wire rack.
For filling, in a large bowl, beat cream cheese and the 1 cup brown sugar
with electric mixer until well combined. Add eggs all at once and beat on low
speed until just combined.
Stir in liqueur or milk and vanilla extract. Dissolve the 2 tablespoons
espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture;
stir until just combined. Pour into cooled crust.
Bake in a 350 degrees F oven about 50 minutes or until center appears nearly
set when you shake it.
Remove from oven. Cool for 15 minutes.
Loosen crust from side of pan. Cool for 30 minutes more; remove side of
pan. Cool for 1 hour. Cover and chill at least 6 hours.
For topping, dissolve the 1 teaspoon espresso coffee powder and the 1 teaspoon
granulated sugar in the 1 tablespoon whipping cream.
In a medium bowl, beat the 1 1/2 cups whipping cream with the 2 tablespoons
granulated sugar until stiff peaks form (peaks stand straight). Fold in espresso
mixture. Spread on top of chilled cheesecake. Garnish with chocolate coffee
Let stand at room temperature for 15 minutes before serving.