Oreo-Tiramisu Cheesecake with Mocha Latte Topping

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Ingredients:

• 24 Oreo Cookies, crushed into fine crumbs
• 6 tablespoons unsalted margarine, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1 1/2 cups heavy cream
• 1/2 cup brewed espresso coffee, cooled
• 2 tablespoons cocoa powder
• Chocolate curls, for garnish

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the crushed Oreos and melted margarine until evenly moist.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, flour, and vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for 15 minutes, then crack the door open and let it cool inside for another 30 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
10. Just before serving, prepare the Mocha Latte topping by whisking together the heavy cream, cooled brewed espresso, and cocoa powder until stiff peaks form.
11. Pipe or spread the Mocha Latte topping on top of the chilled cheesecake and garnish with chocolate curls.