Coffee Swirl Cheesecake

Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp instant coffee granules, dissolved in 1/4 cup hot water

Mocha Latte Topping:

• 1 cup heavy cream
• 1/2 cup sugar
• 2 tbsp instant coffee granules

Instructions:

1. Preheat the oven to 325°F.
2. Mix together the Graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Gradually add the sugar and beat until well combined.
4. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract. Reserve 1 cup of batter and set it aside in a small bowl.
5. Stir the dissolved coffee into the remaining batter until well combined.
6. Pour the coffee batter into the crust.
7. Use a spoon to drop dollops of the reserved plain batter over the surface of the coffee batter.
8. Use a knife to swirl the plain batter into the coffee batter.
9. Bake the cheesecake for 1 hour and 15 minutes, or until the center is almost set. Let it cool on a wire rack.
10. In a small bowl, mix the heavy cream and sugar until the sugar dissolves. Add the instant coffee granules and continue stirring until they also dissolve.
11. Pour the topping over the cheesecake and spread it out evenly.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.