Place the round springform pan inside an oven safe bag (like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
Add in the sugar, vanilla extract and espresso, beat again.
Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
CHOCOLATE GANACHE:
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