Step 1 – Prepare the Crust

Preheat oven to 325°F (160°C). Mix 1½ cups chocolate cookie crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake 8–10 minutes. Cool completely.

Step 2 – Make the Filling

Beat 24 oz cream cheese until smooth. Add ¾ cup sugar, 3 eggs, 1 tsp vanilla, ¼ cup cocoa powder, and ½ cup brewed coffee. Mix until creamy and fully combined.

Step 3 – Assemble the Cheesecake

Pour filling over cooled crust. Smooth the top with a spatula. Optional: swirl a few tablespoons of caramel sauce into the filling for a marbled effect.

Step 4 – Bake the Cheesecake

Bake for 50–60 minutes until edges are set and center slightly jiggles. Turn off oven, leave door ajar for 1 hour, then refrigerate at least 4 hours or overnight.

Step 5 – Add Toppings & Serve

Drizzle caramel sauce generously over the top. Garnish with chocolate shavings if desired. Slice with a warm knife for clean pieces.