Caffeine Infused Cheesecake with Chocolate Espresso Topping

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Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Vanilla Cheesecake Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Espresso and Chocolate Topping

• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips
• 1 tablespoon instant espresso powder

Directions:

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.
2. For the crust: Mix together Graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press mixture onto the bottom of the prepared pan with a flat bottomed glass. Bake until lightly golden, for about 10 minutes. Let it cool while making the filling.
3. For the filling: Beat the cream cheese in a mixer until smooth. Add sugar and beat until light and fluffy, for about 3-4 minutes. Add eggs, one at a time, and vanilla extract, beat until well combined. Pour the mixture into the prepared crust. Smooth the top with a spatula.
4. Bake until the cheesecake is set and the center jiggles just a little when the pan is gently shaken - for about 45-55 minutes. Remove the pan from the oven and let it cool to room temperature before adding the topping.
5. For the topping: Heat the heavy cream in a saucepan over medium heat until it comes to a simmer. Add the espresso powder and dark chocolate chips to the cream mixture and whisk until melted. Let the mixture cool down for a few minutes. Pour the chocolate mixture over the cooled cheesecake and spread evenly with a spatula. Allow the cheesecake to set for a few hours in the refrigerator.
6. Remove the sides of the springform pan and transfer the cheesecake to a serving dish. Serve chilled and enjoy!