Midnight Mint Cheesecake

Ingredients:

• 1 package of Black & White Cookies
• 4 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure peppermint extract
• 2 cups semisweet chocolate chips, melted
• 1/2 cup heavy cream
• 2 tbsp Kahlua liqueur
• 1 tbsp instant espresso powder

Directions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Crumble the Black & White Cookies into fine crumbs, mix with melted butter, and press onto the bottom of the prepared pan. Bake for 8-10 minutes. Let cool while making the filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually add sugar and beat until well combined.
4. Add eggs one at a time, beating well after each addition. Stir in peppermint extract.
5. Reserve 1 cup of the cheesecake batter and pour the remaining batter over the cookie crust.
6. In a separate bowl, mix melted chocolate chips and heavy cream until smooth. Add the reserved cheesecake batter and stir until combined.
7. Pour the chocolate mixture over the cheesecake batter in the pan and swirl gently with a knife. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. In a small bowl, mix Kahlua liqueur and espresso powder until dissolved. Drizzle over the chilled cheesecake before serving.