Triple-Threat Cheesecake
Oreo Crust
- 20 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
Mix the crushed Oreos and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, making sure it is level and compact. Chill in the refrigerator while you make the filling.
Tiramisu Cheesecake Filling
- 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total), softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup strong brewed coffee
- 2 tablespoons Kahlua
Preheat your oven to 325°F. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the flour and mix well. Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, brewed coffee, and Kahlua, and mix until well combined. Pour the mixture into the prepared crust.
Bake for 50-55 minutes or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven and let the cheesecake cool down in the oven for about an hour before removing it. Transfer to the fridge and chill for at least 4 hours or overnight.
Fudge Brownie Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 cup brownie mix
- 1/4 cup water
In a microwave-safe bowl, combine the chocolate chips, unsalted butter, and heavy cream. Microwave for 30 seconds and then stir until smooth. If needed, microwave for additional 10 second intervals, stirring in between, until smooth.
In a separate bowl, combine the brownie mix and water until just combined. Spread the brownie mixture over the top of the cheesecake. Drizzle the melted chocolate mixture over the brownie layer.
Chill for at least 30 minutes or until the topping is set before serving.
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