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“Cheesecake Extraordinaire; posted by request”
2hrs 35mins
12 to 18 slices

Ingredients Nutrition


  1. Make the crust: in a bowl, stir the crushed cookies and melted butter together until well combined.
  2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  3. Make the filling: in a big bowl, combine the cream cheese, sugar, cocoa powder, and cornstarch; beat with an electric mixer until smooth.
  4. Add eggs and egg yolk one at a time, beating well after each addition.
  5. Beat in the Irish cream liqueur and vanilla.
  6. Stir together the instant coffee and hot water, stir into cream cheese mixture; pour cream cheese mixture over the crust.
  7. Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  8. Remove the cake from the oven and run a knife around the inside edge of the pan.
  9. Turn the oven off; return cake to the oven for an additional 30 minutes.
  10. Chill, uncovered, overnight.
  11. *I always bake cheesecake in a water bath; this method is untried by me, so proceed at your own risk.

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