Graham Espresso Chocolate Cheesecake

Graham Cracker Crust

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

New York-Style Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs

Espresso and Chocolate Topping

• 1 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 2 teaspoons instant espresso powder

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack.
3. To make the filling, using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Beat in the sour cream and vanilla. Add the eggs one at a time, beating well after each addition. Pour the mixture over the crust.
4. Bake for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool for 1 hour longer. Refrigerate overnight.
5. For the topping, combine the chocolate chips, heavy cream, and espresso powder in a saucepan. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and cool for 5 minutes. Spread over the chilled cheesecake. Chill for at least 30 minutes.
6. Serve chilled and enjoy the delicious Graham Espresso Chocolate Cheesecake!