Cheesecake Delight

Ingredients:

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon instant coffee
• Whipped cream and chocolate shavings for garnish (optional)

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the vanilla wafer crumbs and melted butter until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until golden brown.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract, sour cream, and heavy cream.
8. Pour the mixture over the crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for 15 minutes, then crack the oven door and let it cool for another 15 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the fridge to chill for at least 4 hours or overnight.
12. For the topping, mix the instant coffee and a splash of water until dissolved, and then whisk with the remaining heavy cream.
13. Spread the Vanilla Bean Frappuccino mixture over the chilled cheesecake and top with whipped cream and chocolate shavings, if desired.
14. Slice and serve chilled.