The Mocha Madness Cheesecake

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Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Cream Cheese Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/3 cup espresso, cooled

Espresso & Chocolate Topping

• 6 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup espresso, cooled

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter with a fork until moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned.
4. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
5. Add sugar and flour, then beat until fluffy.
6. Mix in eggs one at a time, beating well after each addition.
7. Stir in vanilla and cooled espresso until well blended.
8. Pour the mixture over the crust and bake for 50 minutes or until the center is almost set.
9. Remove from oven and cool completely.
10. In a small saucepan, melt the chopped chocolate and heavy cream over low heat. Stir in the cooled espresso until smooth. Spread over the cooled cheesecake.
11. Refrigerate the cheesecake for at least 3 hours before serving.