Strawberry Balsamic Mocha Cheesecake

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Balsamic & Strawberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/3 cup balsamic vinegar
• 1 1/2 cups fresh strawberries, diced

Mocha Latte Topping

• 1 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tbsp instant coffee granules

Directions:

1. Preheat oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with aluminum foil. Combine the vanilla wafer crumbs, melted butter, and granulated sugar in a bowl and mix well. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
2. To make the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together in a large bowl with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, balsamic vinegar, and diced strawberries.
3. Pour the filling into the springform pan and smooth the top with a spatula. Bake for 45-50 minutes, until the edges of the cheesecake are lightly golden and the center is almost set. Turn off the oven and let the cheesecake cool down slowly in the oven with the door propped open slightly, for about 30 minutes. Remove from the oven and let cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.
4. For the topping, heat the heavy cream in a small saucepan over low heat until it simmers. Remove from heat and add the semisweet chocolate chips and instant coffee granules. Stir until the chocolate chips are melted and the mixture is smooth. Pour the topping over the chilled cheesecake and smooth with a spatula. Chill in the refrigerator for another hour or until the topping is set.
5. To serve, remove the cheesecake from the pan, slice into wedges, and enjoy!