Thyme & Lemon Cookies & Cream Espresso Cheesecake

Ingredients:

• Thyme & Lemon Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest, grated
• Cookies & Cream Filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, lightly beaten
• 10 Oreo cookies, crushed
• Espresso & Chocolate Topping:
• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, thyme, and lemon zest. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly browned on the edges.
3. Meanwhile, in a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract while continuing to beat until blended.
4. Stir in the beaten eggs until just combined. Fold in the crushed Oreos.
5. Pour the cream cheese mixture into the prepared crust and bake for 45-50 minutes. The cheesecake should be set but still jiggly in the center.
6. Remove from the oven and let cool on a wire rack for 10 minutes. Then, use a knife to loosen the edges of the cheesecake from the pan. Allow the cheesecake to cool completely before adding the topping.
7. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in chopped chocolate and instant espresso powder until fully melted and smooth.
8. Pour the chocolate topping evenly over the cooled cheesecake and chill for at least 2 hours or until the topping is set.
9. When ready to serve, remove cheesecake from pan and slice into desired portions. Enjoy!