Cookies & Cream Mocha Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed cookies & cream cookies

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tablespoons brewed espresso or strong coffee

Preheat your oven to 325F. In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it becomes smooth and creamy. Gradually add sugar, followed by the eggs, one at a time, until everything is well-combined. Add vanilla extract and crushed cookies & cream cookies, stir until just combined. Pour the mixture into the prepared crust. Bake for 50-60 minutes, or until the edges become lightly browned and the center is set. Remove from the oven and allow to cool to room temperature.

To prepare the mocha latte topping, heat the heavy cream in a small saucepan until it comes to a simmer. Pour the hot cream over the semisweet chocolate chips. Add brewed espresso or strong coffee into the mixture and stir until everything is fully incorporated. Allow to cool to room temperature before pouring over the cheesecake.

Chill the cheesecake in the refrigerator for at least six hours before serving. Enjoy!