This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!

Mocha Almond Fudge Cheesecake Recipe
This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!

  • ½ cup whipping cream
  • 1½ tbsp instant espresso powder
For the Oreo cookie crumb crust
  • 1⅓ cups Oreo cookie crumbs
  • 3 tbsp sugar
  • ⅓ cup melted butter
For the cheesecake layers
  • 1 ½ pounds cream cheese three 8 ounce packages
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ¾ cup whipping cream
  • 1 ½ squares unsweetened baking chocolate melted (In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
  • espresso cream mixture prepared earlier
For the ganache topping
  • 1/4 cup whipping cream
  • 3/4 cup semisweet or dark chocolate chips
  • 1/2 cup toasted slivered almonds
To prepare the Oreo cookie crumb crust
  • Line the bottom of a 9 or 10 inch spring form pan but do not grease the sides.
  • Mix together the cookie crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.
To prepare the cheesecake layers
  • Heat the ½ cup of whipping cream almost to boiling. Dissolve the espresso powder into the cream and set aside to cool to room temperature. This will be added to the cheesecake batter later.
  • Cream together the cream cheese and sugar for a few minutes until well combined.
  • Add the eggs one at a time, beating well after each addition.
  • Blend in the vanilla extract and 3/4 cup cream.
  • Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base.
  • To the second half of the batter blend in the cooled espresso and cream mixture that was prepared earlier.
  • Carefully spoon this slowly over the chocolate layer already in the spring form pan.
  • Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
  • Don't be an compulsive oven door opener! Don't open it at all in the first hour.
  • The cheesecake does not have to brown at all on top in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
To prepare the ganache top
  • Simply melt together the cream and chocolate in a double boiler. Take it just to the melting pint. You don't want to over heat this mixture.
  • Pour over the cooled cheesecake or, to create Ganache lace effect, cool slightly and spoon into piping bag fitted with a number 3 tip (or into a Ziploc bag with the corner snipped off leaving an opening about the width of a pencil lead.) Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.
  • Garnish with the toasted slivered almonds.