Maple Pecan Tiramisu Cheesecake with Espresso & Chocolate Topping

Ingredients:

• Maple Pecan Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup pure maple syrup
• 6 tablespoons unsalted butter, melted
• Tiramisu Filling:
• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 3 eggs
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup Kahlua or coffee liqueur
• 1 cup heavy cream, whipped
• Espresso & Chocolate Topping:
• 1/2 cup heavy cream
• 1 teaspoon finely ground espresso powder
• 6oz semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, chopped pecans, maple syrup, and melted butter. Press mixture firmly onto bottom and about 1 inch up the sides of a 9-inch springform pan.
3. Bake crust for 8-10 minutes. Remove from oven and let cool completely.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and vanilla extract, and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Add cooled coffee and coffee liqueur, and mix well.
7. Fold in whipped cream with a spatula until well combined.
8. Pour mixture onto cooled crust in the springform pan.
9. Bake for 50-60 minutes or until center is almost set. Remove from oven and let cool to room temperature.
10. In a small saucepan, heat heavy cream and espresso powder until just simmering.
11. Place chocolate chips in a heatproof bowl and pour hot cream over the top. Let sit for 1 minute, then whisk until smooth and shiny.
12. Pour chocolate mixture over the cooled cheesecake and spread evenly with a spatula.
13. Refrigerate at least 4 hours or overnight before serving.