Ingredients

30 Oreos

6 tbsp unsalted butter, melted

1 tsp kosher salt

3 large eggs

3 (8-oz.) packages cream cheese, softened

1/2 cup (100 g) granulated sugar

1 tsp vanilla bean paste or vanilla extract

1/2 tsp kosher salt

4 tbsp instant espresso powder, divided

1 cup boiling water

24 ladyfingers (preferably Vicenzovo)

8 oz mascarpone cheese

1/2 cup heavy cream

3 tbsp confectioners’ sugar

Unsweetened cocoa powder, for dusting

Instructions

Step 1: Preheat the oven to 350°F. Line a 13″ x 9″ baking dish with parchment paper, leaving a 2-inch overhang on opposite long sides for easy lifting later.

Step 2: In a food processor, pulse the Oreos until they form fine crumbs, about 30 seconds. Add the melted butter and 1 tsp kosher salt, then pulse again until the mixture holds together when pressed. Press this mixture evenly into the bottom of the prepared pan.

Step 3: Bake the crust for 12 to 15 minutes until fragrant and firm. Remove from the oven and let cool on a wire rack.

Step 4: Wipe out the food processor bowl. Blend the eggs, cream cheese, granulated sugar, vanilla, 1/2 tsp kosher salt, and 2 tablespoons of espresso powder until smooth and well combined, about 30 seconds. Scrape down the sides halfway through mixing.

Step 5: In a small heatproof bowl, stir the boiling water and remaining 2 tablespoons espresso powder until dissolved. Quickly dip each ladyfinger into the espresso mixture to soak, then arrange them in two rows of 12 on top of the Oreo crust.

Step 6: Spread the cream cheese filling evenly over the layer of soaked ladyfingers.

Step 7: Place a large baking dish with 1/2 inch of water on the lower oven rack to create a water bath. Position the cheesecake on the center rack and bake for 30 to 35 minutes, or until the filling is set.

Step 8: Remove the cheesecake from the oven and refrigerate until fully chilled, at least 3 hours or overnight.

Step 9: For the topping, beat the mascarpone cheese, heavy cream, and confectioners’ sugar using a handheld mixer or whisk until soft peaks form. Spread this mixture evenly over the chilled cheesecake.

Step 10: Use the parchment overhang to lift the bars out of the pan and onto a cutting board. Dust the top generously with unsweetened cocoa powder, then cut into bars and serve.

Tips & Variations

Use vanilla bean paste for a more intense vanilla flavor compared to extract.

For even soaking, dip ladyfingers quickly to avoid sogginess.

Try adding a splash of coffee liqueur to the espresso soak for an adult twist.

If you don’t have a food processor, crush Oreos in a sealed bag using a rolling pin.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is ideal for strong coffee flavor without adding extra liquid, but you can substitute with strong brewed coffee. Use less liquid elsewhere in the recipe if you do.

How do I soften cream cheese quickly?

Leave cream cheese at room temperature for about 30 minutes before using. Alternatively, microwave it in short 10-second bursts, checking to ensure it doesn’t melt.