Tiramisu Cheesecake Truffle

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Ingredients

• Vanilla wafer base:
• 2 cups vanilla wafer crumbs (about 60 cookies)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Tiramisu filling:
• 2 containers (~16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup coffee liqueur
• 2 tsp pure vanilla extract
• 2 tbsp cocoa powder
• Cheesecake Truffle topping:
• 1 container (~8 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 cup semisweet chocolate chips, melted and cooled

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove and let cool.
5. In a large mixing bowl, beat the cream cheese until creamy and smooth.
6. Add in the heavy cream, sugar, coffee liqueur, and vanilla extract. Beat well until the mixture is smooth and creamy.
7. Stir in the cocoa powder.
8. Pour the filling over the cooled crust, spread it evenly, and smooth the surface.
9. Refrigerate the cheesecake for at least 2 hours, or until firm and set.
10. Meanwhile, in another mixing bowl, beat the cheesecake truffle topping ingredients until well combined.
11. Remove the cheesecake from the fridge, and use a small cookie scoop to form small truffle balls.
12. Dip each cheesecake truffle into the melted chocolate, and place them on a parchment paper-lined baking sheet.
13. Refrigerate the truffles for 20-30 minutes, or until the chocolate is set.
14. Arrange the cheesecake truffles on top of the chilled cheesecake, and serve.