Salted Caramel Mocha Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Salted Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup salted caramel sauce

Mocha Latte Topping

• 1/2 cup hot fudge sauce
• 1 tablespoon instant espresso powder
• 1 tablespoon hot water
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 325°F. Wrap a 9-inch springform pan with foil to avoid leaks.
2. In a medium bowl, combine the Graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture onto the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Add the heavy cream, vanilla extract, and salt. Beat until combined.
4. Pour the salted caramel sauce into the cream cheese mixture and swirl it with a knife.
5. Pour the mixture onto the Graham cracker base and smooth the top with a spatula. Bake for 60-70 minutes or until the center is almost set. Let cool in the pan for 15 minutes, then run a knife around the edges of the pan to loosen the cheesecake from the sides. Refrigerate for at least 4 hours or overnight.
6. For the mocha latte topping, mix the instant espresso powder with hot water until dissolved. In a medium bowl, beat the heavy cream until soft peaks form. Add the hot fudge sauce and the dissolved instant espresso powder. Beat until well combined.
7. Serve the cheesecake with the mocha latte topping on top. Enjoy!