Kona Coffee Toffee Cheesecake

2 ½ cup Oreo cookies, inside removed, crumbled
½ cup butter, melted
2 tbsp. sugar
1 cup semi-sweet chocolate chips
¼ cup heavy whipping cream
4 tsp. Kona coffee, medium roast
8 oz. cream cheese, softened
1 ⅓ cup sugar
12 oz. sour cream
1 tbsp. vanilla extract
⅛ tsp. salt
3 eggs, lightly beaten
toffee candy, crumbled
dark chocolate, crumbled

To make the crust, line a 9” x 13” pan with aluminum foil and preheat oven to 350°F. Combine cookie crumbs, butter and sugar then press into pan, 1 inch up the sides. Bake for 10 minutes and let cool.

To make the filling, melt chocolate chips and stir into heavy cream, until smooth and add Kona coffee, mix and set aside. In a large bowl beat cream cheese and sugar until smooth then add sour cream, vanilla extract and salt. Gradually add the chocolate coffee mixture. Add eggs until combined. Pour into cooled crust. Prepare a water bath by placing the pan into a larger baking pan and add 1 ½ inches of hot water to large pan. Bake at 350°F for about 60 minutes or until center is set. Remove pan from hot water bath and let cool. For best taste, cool overnight in refrigerator.

Decorate with toffee candy and dark chocolate before serving.

Recipe By:

Sabine-Maeva Andresen, Kona Coffee Recipe Contest Winner: Amateur Sweet – 1st Place

Prep + Cook Time:

1 hr 40 mins

Serving Size:

30 servings