The Decadent Oreo Tiramisu Cheesecake

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Ingredients:

• 36 Oreo cookies, finely crushed
• 5 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup all-purpose flour
• 1/4 cup instant coffee granules
• 1/4 cup boiling water
• 2/3 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mini marshmallows

Instructions:

1. Preheat the oven to 350°F.
2. Combine the finely crushed Oreo cookies and melted butter in a bowl and mix well. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a small bowl, dissolve the instant coffee granules in boiling water.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5. Add the granulated sugar and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Gradually add the flour, mixing until just combined.
8. Add the coffee mixture and mix until well combined.
9. Pour the cheesecake filling over the cooled Oreo crust.
10. Bake for 45 to 50 minutes or until the cheesecake is set and the center jiggles slightly.
11. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
12. Just before serving, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until stiff peaks form.
13. Spoon the whipped cream over the cheesecake, leaving a 1-inch border around the edges.
14. Top with mini marshmallows and broil for 1 to 2 minutes until the marshmallows are toasted and golden brown. Serve immediately.