Espresso Bean Cheesecake - cooking recipe

Ingredients

30 Oreo cookies
1/4 cup butter, Melted
1/2 cup heavy cream
1/3 cup dark roast coffee beans, Coarsely Ground
3 (8 ounce) packages cream cheese, Softened
1 1/4 cups sugar
4 large eggs
2 teaspoons vanilla

Preparation

Pre-heat your oven to 300\u00b0 Fahrenheit.
Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
Pour cream mixture into a fine strainer (I use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
Add eggs, one at a time, beating after each addition until smooth.
Beat in cream mixture and vanilla.
Pour the cream cheese mixture into the crust-lined pan and bake at 300\u00b0 until center barely jiggles when cake is gently shaken, about 1 hour.
Run a thin-bladed knife between cake and pan rim.
Refrigerate cake for at least three hours or up to two days.