Apple Tiramisu Truffle Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 3 Tbsp granulated sugar
• 2 cups diced apples
• 1/2 tsp ground cinnamon
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup brewed coffee, cooled
• 1/2 cup coffee liqueur
• 2 cups heavy cream
• 16 oz semisweet chocolate, chopped

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a large bowl, mix together graham cracker crumbs, melted butter, and 3 Tbsp sugar. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside to cool.
3. In a small bowl, toss diced apples with cinnamon. Set aside.
4. In a large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time, and vanilla extract, beating well after each addition.
5. In a small bowl, mix together brewed coffee and coffee liqueur.
6. One third at a time, add the coffee mixture to the cream cheese mixture, beating well after each addition.
7. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
8. Pour half of the cream cheese mixture over the cooled crust. Layer the cinnamon apples over the mixture. Pour the remaining cream cheese mixture on top of the apples.
9. Bake for about 80 minutes or until the center of the cheesecake is set. Remove from the oven and cool for 10 minutes.
10. In a small saucepan, melt the chopped chocolate over low heat, stirring frequently. Remove from heat and let cool slightly.
11. In a large bowl, beat the remaining cream cheese with a hand mixer until smooth. Add the melted chocolate and beat until well combined.
12. Spread the chocolate truffle mixture over the cooled cheesecake. Cover and chill in the refrigerator for at least 6 hours or overnight.
13. Slice and serve.