Brie & Cranberry Cheesecake with Salted Caramel Filling and Espresso & Chocolate Topping

Ingredients:

• 1 cup Brie cheese, rind removed and cut into small pieces
• 1 cup dried cranberries
• 1 1/2 cups graham cracker crumbs (about 10 full crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon sea salt
• 1/2 cup prepared salted caramel sauce
• 1/2 cup semisweet chocolate chips
• 2 tablespoons brewed espresso

Instructions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a food processor, pulse Brie cheese and dried cranberries until crumbly. Set aside.
3. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.
4. In the bowl of a stand mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 1/4 cups sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream and sea salt.
5. Pour half of the cheesecake batter over the baked crust. Sprinkle with half of the Brie and cranberry mixture. Drizzle with half of the salted caramel sauce. Repeat with remaining batter, Brie and cranberry mixture, and salted caramel sauce.
6. Bake in preheated oven for 1 hour and 15 minutes. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours or until completely chilled.
7. In a small bowl, melt chocolate chips and espresso until smooth. Drizzle over cheesecake before serving.