Cookies & Cream Espresso Cheesecake

Graham Cracker Base Ingredients:

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 8 tbsp unsalted butter, melted

Cookies & Cream Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 1 cup crushed Oreos

Espresso & Chocolate Topping Ingredients:

• 1/2 cup heavy cream
• 1 tbsp instant espresso powder
• 8 oz semisweet chocolate, chopped
• 1/4 cup unsalted butter, cut into small pieces

Instructions:

1. Preheat the oven to 325°F.
2. Mix the graham cracker crumbs, sugar and melted butter in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool before adding the filling.
4. Beat the cream cheese, sugar and vanilla extract until creamy and smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the crushed Oreos and pour the mixture onto the graham cracker crust.
7. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
8. Allow the cheesecake to cool completely before adding the topping.
9. Heat the heavy cream and instant espresso powder in a saucepan until simmering.
10. Remove from heat and add the chopped chocolate and butter, stirring until melted and smooth.
11. Pour the mixture over the cheesecake and chill for at least 2 hours before serving.