Instructions

For Crust

1. Prepare a 9 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Line the insides sides with 2 15 x3 inch pieces of parchment paper. Spray the inside with non stick spray so the parchment paper sticks to the pan.
2. Place the graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the Instant Espresso Powder a tsp at a time, tasting as you go until you get an espresso taste but can still tate cheesecake.
4. Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
5. Repeat this step with the greek yogurt and the vanilla extract. Make sure the batter is completely smooth at this point before the next step.
6. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
7. Pour the batter into a sieve the is held over your prepared crust.
   Push the batter through the sieve until all of the smooth batter is in the pan and the chunks are left behind.
8. Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
9. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
10. Take the cheesecake out of the oven and place it covered in the fridge overnight.

Stabilized Whipped Cream

1. Combine the cold water and the unflavored gelatin in a small bowl and set aside to set. It's ready when it looks like a brown/tan blob. This will Take about 5 minutes.
2. Place heavy cream in the bowl of strand mixer with a whisk attachment or regular bowl with a hand mixer.
3. Beat until frothy. About 3 minutes.
4. Add in the sugar in a steady stream while beating until you get soft peaks. About 3-5 minutes. In the meantime, add in the boiling water to the gelatin and stir to dissolve.
5. Add the gelatin to the whipped cream and beat until stiff peaks form. This happens fast with the addition of the gelatin so make sure to not over-beat. Once the peak stands straight up on the beater, it's ready.
6. Transfer to a piping bag with a star tip and place in the fridge until ready to use.

For Decoration

1. Use a serrated knife to slowely and gently cut the Oreos in half. You need 8 laves so that's 4 cookies.
2. Take the cheesecake out of the fridge and unmold the dides of the pan.
3. Carefully take off the parchement paper on the sides.
4. Lay a piece of parchment paper over the top of the cheesecake followed by a light weight cutting board.
5. Gently flip the cake of er so that the cake is upside down.
6. Take off the bottom of the pan as well as the parchment paper circle.
7. Place your serving plate over the top of the crust and gently flip it back over.
8. Place 16 rosettes of whipped cream around the sides of the cheesecake.
9. Place a cookie half on every other rosette.
10. Eat immediately and/or place leftover, covered in the fridge for up to 2 weeks.