Tiramisu Cheesecake Truffle

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Ingredients:

2 cups buttermilk biscuit crumbs
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature
1/4 cup coffee liqueur
1/4 cup strong brewed coffee, cooled
1/2 cup heavy cream
4 oz. semisweet chocolate, chopped

Preheat oven to 350°F.
To make the crust, mix together buttermilk biscuit crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool completely.
To make the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1/2 cup sugar, and vanilla until smooth. Add flour and beat until combined. Beat in eggs one at a time until fully incorporated.
Combine coffee liqueur and coffee and pour over cooled crust. Pour filling over crust and smooth the top surface. Bake for 45-50 minutes, or until the cheesecake is set and the center wiggles slightly when shaken.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
To make the topping, heat the heavy cream over medium heat. Remove from heat and add chopped chocolate. Stir until the chocolate is fully melted and smooth.
Pour the chocolate truffle topping onto the chilled cheesecake and smooth the top surface. Refrigerate for another 30 minutes to allow the topping to set. Slice and serve chilled.