Caffeinated Chocolate Cheesecake

Almond Flour Base

• 1 1/2 cups of almond flour
• 1/4 cup of melted unsalted butter
• 2 tbsp of honey
• 1/4 tsp of kosher salt

Plain Cheesecake Filling

• 32oz containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups of granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp of pure vanilla extract
• 1/4 tsp of kosher salt

Espresso & Chocolate Topping

• 1/2 cup of heavy cream
• 1 tbsp of instant espresso powder
• 1/2 cup of semisweet chocolate chips

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, mix together the almond flour, melted butter, honey, and kosher salt until combined. Pour the mixture into the prepared pan and press it evenly into the bottom to form the base.
3. Bake the base for 10-12 minutes, or until it is lightly golden. Set it aside to cool.
4. In a large bowl, beat the cream cheese with an electric mixer until it is smooth and creamy. Gradually add in the sugar, beating well after each addition. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and kosher salt.
5. Pour the cheesecake mixture over the base, smoothing it out with a spatula. Bake for 55-60 minutes, or until the edges are golden and the center is just set. Turn off the oven and leave the cheesecake in the oven for 30 minutes with the door slightly ajar. Remove the cheesecake from the oven and cool it to room temperature.
6. In a small saucepan, heat the heavy cream and instant espresso powder over medium heat until it simmers. Remove the pan from the heat and add the chocolate chips to the saucepan. Stir the mixture until it is smooth and creamy. Pour the mixture over the cheesecake and spread it out evenly.
7. Refrigerate the cheesecake for at least 4 hours, or until it is fully set. Serve chilled and enjoy!