Tiramisu Caramel Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Tiramisu Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tbsp cocoa powder
• 4 eggs
• 1/2 cup strong espresso, cooled
• 1/4 cup kahlua liqueur

Caramel Macchiato Topping

• 1/4 cup sugar
• 2 tbsp water
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp instant coffee granules

Instructions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press mixture onto the bottom of the prepared pan and bake for 8-10 minutes. Set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Add sugar, flour, and cocoa powder, and mix until well combined. Add eggs one at a time, beating well after each addition. Stir in cooled espresso and kahlua.
4. Pour the cheesecake mixture over the cooled crust. Place the pan into a larger baking dish and add enough hot water to come halfway up the sides of the cheesecake pan. Bake for 50 minutes or until set. Turn off the oven, prop the door open slightly, and let the cheesecake cool for 30 minutes in the oven.
5. Meanwhile, in a small saucepan, combine sugar and water and bring it to boil over medium heat. Cook without stirring until the sugar turns amber in color. Remove from heat and stir in heavy cream, butter, and instant coffee granules until smooth.
6. Remove the cheesecake pan from the water bath and let it cool completely in the refrigerator. Drizzle the caramel macchiato topping over the cheesecake before serving.