Cheesecake Extravaganza

Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup lemon juice
• 1 tsp lemon zest

Tiramisu Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/4 cup sour cream
• 1/4 cup coffee liqueur
• 2 tsp vanilla extract
• 4 large eggs, at room temperature

Chocolate Ganache Topping

• 6 oz bittersweet chocolate, finely chopped
• 3/4 cup heavy cream

Instructions

1. Preheat the oven to 350°F. Wrap a 9-inch springform pan with several layers of aluminum foil to prevent any leaks.
2. In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until well-combined. Press the mixture evenly into the bottom of the prepared pan.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until creamy and smooth. Add the flour and mix until just combined.
4. Turn the mixer to low and add the sour cream, coffee liqueur, and vanilla extract. Mix until just combined.
5. Add the eggs one at a time, mixing until just combined after each addition. Do not overmix.
6. Pour the cheesecake batter over the prepared crust, smoothing out the top with a spatula.
7. Place the pan in a larger baking dish and fill the larger pan with hot water, about 1 inch up the sides.
8. Bake the cheesecake for 60-70 minutes, or until set but still slightly jiggly in the center.
9. Remove the cheesecake from the water bath and let cool on a wire rack for 1 hour.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. In a heatproof bowl, add the chopped chocolate and set aside.
12. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes.
13. Whisk the chocolate and cream together until smooth and fully combined.
14. Pour the chocolate ganache over the chilled cheesecake and spread it evenly over the top.
15. Refrigerate the cheesecake for at least 30 minutes or until the ganache is set.
16. Slice and serve chilled.