Cookies & Cream Espresso Cheesecake with Carrot Cake Base

Ingredients

• Carrot Cake Base:
• 1 1/2 cup finely ground kosher graham crackers
• 1/2 cup shredded carrots
• 1/2 cup melted unsalted margarine
• Cookies & Cream Cheesecake Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 15 crushed kosher Oreo cookies
• Espresso & Chocolate Topping:
• 1/2 cup semisweet chocolate chips
• 1/4 cup brewed espresso
• 1 tsp vanilla extract
• 1/4 cup unsalted margarine

Directions

1. Preheat the oven to 325°F.
2. Mix together the graham cracker crumbs, shredded carrots, and melted margarine in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. While the crust is baking, beat the cream cheese and sugar together with an electric mixer until smooth. Add in the vanilla extract and eggs one at a time and mix until combined.
4. Stir in the crushed Oreos and pour the mixture into the baked crust. Bake for 50-55 minutes or until set. Allow to cool to room temperature and then refrigerate for at least 2 hours or overnight.
5. For the topping, melt the chocolate chips, espresso, vanilla extract, and margarine together in a small saucepan over low heat. Mix until smooth. Pour over the cooled cheesecake. Refrigerate until the topping sets, about 30 minutes.
6. Serve chilled and enjoy!