Creamy Mocha Tiramisu Cheesecake

Almond Flour Base Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter
• Pinch of salt

Tiramisu Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup brewed espresso
• 1/4 cup brandy

Mocha Latte Topping Ingredients:

• 1 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 1/4 cup brewed coffee

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine almond flour, sugar, melted butter, and salt.
3. Spread the mixture evenly on the bottom of a 9-inch springform pan, pressing firmly to form the base of the cheesecake.
4. Bake the base for 10-12 minutes, then remove from the oven and let it cool to room temperature.
5. In a large mixing bowl, beat the cream cheese with sugar until fluffy and well combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in espresso and brandy.
6. Pour the filling onto the cooled base, smoothing the surface with a spatula. Bake for 45-50 minutes or until the cheesecake is set but still jiggles slightly in the center.
7. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or preferably overnight.
8. Meanwhile, prepare the topping. In a saucepan, heat heavy cream until it comes to a simmer. Add chopped chocolate and coffee and stir constantly until chocolate is melted and the mixture is smooth and shiny.
9. Pour the topping gently over the cheesecake and let it spread evenly. Refrigerate for at least another hour or until the topping is set.
10. Remove the cheesecake from the springform pan, slice, and serve cold. Enjoy your creamy mocha tiramisu cheesecake!