Ingredients
Crust
30 Oreos
6 Tbsp. unsalted butter, melted
1 tsp. kosher salt
Filling
3 large eggs
3 (8-oz.) pkg. 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)
Topping
8 oz. mascarpone cheese
1/2 cup heavy cream
3 Tbsp. confectioners’ sugar
Unsweetened cocoa powder, for dusting
How to:
Arrange racks in center and lower third of oven; preheat to 350°. Line a 13″ x 9″ baking dish with parchment, leaving a 2″ overhang on both opposite long sides.
In a food processor, pulse cookies until fine crumbs form, about 30 seconds. Add butter and salt and continue to pulse until blended and crumbs hold together when pinched. Transfer to prepared pan and press into an even layer.
Step 3Bake crust until fragrant and firm, 12 to 15 minutes. Transfer to a wire rack and let cool.
Filling
Meanwhile, wipe out food processor. Blend eggs, cream cheese, sugar, vanilla, salt, and 2 Tbsp espresso powder, scraping down sides of food processor halfway through, until smooth and combined, about 30 seconds.
In a small heatproof bowl, stir boiling water and remaining 2 Tbsp. espresso powder until espresso is dissolved. Dip each ladyfinger into espresso to soak, then layer on top of Oreo crust in 2 rows of 12. Spread cream cheese mixture in an even layer on top of ladyfingers.
Fill a large baking dish with 1/2″ water and place on lower oven rack.
Place cheesecake on center rack and bake until filling is set, 30 to 35 minutes. Refrigerate until cold, at least 3 hours and up to overnight.
Topping
In a large bowl, using a handheld mixer on medium-high speed (or using a whisk), beat mascarpone, cream, and confectioners’ sugar until soft peaks form. Spread on top of cooled cheesecake.
Using parchment overhang, lift out bar and transfer to a cutting board. Top with cocoa powder, then cut into bars.