Espresso Bean Cheesecake

• 30 Oreo cookies
• 1/4 cup butter, Melted
• 1/2 cup heavy cream
• 1/3 cup dark roast coffee beans, Coarsely Ground
• 3 (8 ounce) packages cream cheese, Softened
• 1 1/4 cups sugar
• 4 large eggs
• 2 teaspoons vanilla

1. Pre-heat your oven to 300u0b0 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 300u0b0 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.

cookies, butter, heavy cream, dark roast coffee beans, cream cheese, sugar, eggs, vanilla

Taken from www.food.com/recipe/espresso-bean-cheesecake-304568 (may not work)