First, prepare the Brownie Chunks for this recipe to allow time for them to cool before adding them to the cheesecake base.

Line the bottom and sides of a 9-inch springform pan with wax paper (or grease with non-stick spray). Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, and vanilla in a large mixing bowl (or bowl of a stand mixer) and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth. In a small bowl, mix together the instant coffee granules and hot water until dissolved. Add to the cream cheese mixture and mix in.

Add the instant pudding mix and whipping cream and beat on high speed until smooth and fluffy, about 30 seconds. The mixture should be thick and creamy. Gently fold in the brownie chunks. Transfer the mixture to the prepared springform pan on top of the crust. Press into the pan well with a spatula to avoid air pockets and smooth out the top. Cover and refrigerate for at least 4 hours or overnight before serving.

Remove from the springform pan and serve with whipped cream, if desired. Enjoy!