Espresso Bean Cheesecake Recipe

Directions:

1. Pre-heat your oven to 300° Fahrenheit.
2. Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
3. Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
4. 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.
5. While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
6. Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
7. Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
8. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
9. Add eggs, one at a time, beating after each addition until smooth.
10. Beat in cream mixture and vanilla.
11. Pour the cream cheese mixture into the crust-lined pan and bake at 300° until center barely jiggles when cake is gently shaken, about 1 hour.
12. Run a thin-bladed knife between cake and pan rim.
13. Refrigerate cake for at least three hours or up to two days.