Tiramisu Oreo Cheesecake with Chocolate Ganache

Ingredients:

• 24 Oreo Cookies
• 1/4 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup sour cream, at room temperature
• 1 tsp pure vanilla extract
• 3 large eggs, at room temperature
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup Kahlua liqueur
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a food processor, finely grind the Oreo cookies.
3. Mix the crumbs with melted butter in a medium bowl until well combined.
4. Press the mixture onto the bottom and up the sides of the prepared pan.
5. Bake for about 8 minutes, then remove from the oven and let cool completely.
6. In a large bowl, using a mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
7. Add the sugar, flour, sour cream, and vanilla extract and beat until well combined.
8. Beat in the eggs, one at a time, just until combined.
9. Combine the coffee and Kahlua in a small bowl.
10. Add the coffee mixture to the cream cheese mixture and mix until well combined.
11. Pour the mixture over the crust and smooth out the top.
12. Bake for 45 to 50 minutes, or until the cheesecake is set but slightly jiggly in the center.
13. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
14. In a small saucepan, heat the heavy cream over medium heat, stirring occasionally, until it just starts to steam.
15. Remove from the heat and add the chopped chocolate.
16. Let sit for 1 minute, then whisk until smooth and shiny.
17. Pour the chocolate ganache over the cheesecake and smooth out the top.
18. Refrigerate until the ganache is set, at least 30 minutes.
19. Remove the cheesecake from the pan and serve chilled.