Creamy Mocha Vanilla Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Vanilla Cheesecake Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 eggs
• 2 teaspoons vanilla extract

Mocha Latte Topping

• 1/2 cup heavy cream
• 1 teaspoon instant coffee granules
• 1/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Preheat your oven to 325 degrees F.

Begin by making the graham cracker base. In a bowl, mix together the graham cracker crumbs and sugar. Add in the melted butter and mix until well combined.

Pour the mixture into a 9-inch springform pan. Use a flat bottomed glass to press the mixture down firmly and evenly across the bottom of the pan.

Bake the graham cracker base for 12 minutes, then remove from the oven and let cool while you make the cheesecake filling.

To make the vanilla cheesecake filling, first beat the cream cheese in a bowl until smooth. Add in the sugar and sour cream, and continue beating until the mixture is well combined and smooth.

Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.

Pour the cheesecake filling over the cooled graham cracker base. Bake for 50-55 minutes or until the cheesecake is set and the edges are golden brown. Let the cheesecake cool to room temperature before adding the Mocha Latte topping.

To make the mocha latte topping, combine the heavy cream and instant coffee granules in a small saucepan. Heat the mixture over medium heat until the coffee granules are dissolved and the mixture is steaming.

Remove the saucepan from the heat and add in the semisweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract.

Pour the mocha latte topping over the cheesecake, spreading it evenly across the surface. Refrigerate the cheesecake for at least 2 hours before serving.