Salted Caramel Espresso Cheesecake with Chocolate Topping

Graham Cracker Base Ingredients:

• 10 ounces Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 5 tablespoons Unsalted Butter, melted

Salted Caramel Cheesecake Filling Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 and 1/4 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 3 Large Eggs, room temperature
• 1/2 cup Salted Caramel Sauce

Espresso & Chocolate Topping Ingredients:

• 1/2 cup Heavy Cream
• 2 tablespoons Instant Espresso Powder
• 8 ounces Semi-Sweet Chocolate, chopped

Instructions:

1. Preheat oven to 350°F (180°C).
2. For the base: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan and bake in the preheated oven for 8-10 minutes. Remove from oven and allow to cool.
3. For the filling: Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually mix in sugar and vanilla extract until well combined. Add eggs one at a time, beating well after each addition. Stir in salted caramel sauce.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
5. For the topping: In a small saucepan, heat heavy cream and instant espresso powder over low heat until the espresso powder has completely dissolved. Add chopped chocolate and stir until melted and smooth. Spread over the cheesecake and allow to cool until the chocolate has set.
6. Remove the sides of the springform pan and transfer the cheesecake to a serving plate. Slice and serve.