Espresso Coffee Cheesecake

1.

Preheat the oven to 325°F (160°C) and prepare a springform pan by greasing it with butter and lining with parchment paper.

2.

In a medium bowl, mix graham cracker crumbs with melted butter and salt until the mixture resembles wet sand, then press into the bottom of the pan.

3.

Using a mixer, beat cream cheese and sugar together in a large bowl until creamy and smooth, scraping down the sides as needed.

4.

Add espresso coffee, vanilla extract, and mix until fully combined, then add eggs one at a time, ensuring each is incorporated fully.

5.

Pour the cheesecake batter over the prepared crust and spread evenly. Place the springform pan in a larger baking pan and fill with hot water to create a bain-marie.

6.

Bake for about 60 minutes or until the center is just set and jiggles slightly. Allow cheesecakes to cool completely at room temperature before refrigerating.

7.

Chill in the refrigerator for at least 4 hours or overnight for the best texture. Serve garnished with whipped cream or chocolate shavings.