Creamy Delight Cheesecake Recipe

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Buttermilk Biscuit Base

• 1 1/2 cups of buttermilk biscuit crumbs
• 2 tablespoons of granulated sugar
• 6 tablespoons of unsalted butter, melted

Vanilla Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 4 large eggs
• 1/2 cup of heavy cream

Mocha Latte Topping

• 1/2 cup of heavy cream
• 1/4 cup of milk
• 1/4 cup of granulated sugar
• 1/4 cup of instant coffee granules
• 2 ounces of unsweetened chocolate, chopped
• 2 tablespoons of unsalted butter

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. For the buttermilk biscuit base, mix together the biscuit crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and then cool completely.
3. For the vanilla filling, beat the cream cheese and sugar together until light and fluffy. Add in the vanilla extract and mix well. Fold in the eggs one at a time, mixing well after each addition. Stir in the heavy cream until well combined and pour over the cooled biscuit base.
4. Bake for 50-55 minutes or until the center is almost set. Cool the cheesecake completely before adding the mocha latte topping.
5. For the mocha latte topping, combine the heavy cream, milk, sugar, and instant coffee granules in a saucepan. Cook over low heat, whisking constantly, until the sugar dissolves. Add in the chopped unsweetened chocolate and butter and continue to whisk until the mixture becomes smooth and shiny. Allow the mixture to cool slightly before pouring over the cheesecake.
6. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.