Cheesecake Delight

Oreo Base

• 20 Oreo cookies
• 3 ounces of unsalted butter, melted

Passion Fruit Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 4 large eggs, room temperature
• 1/3 cup of passion fruit puree

Mocha Latte Topping

• 1/2 cup of heavy cream
• 1/3 cup of semi-sweet chocolate chips
• 1/3 cup of brewed espresso
• 2 tablespoons of granulated sugar

Instructions

1. Preheat oven to 325°F. Wrap the outside of the springform pan with aluminum foil, making sure it covers the bottom and sides. This will prevent any water from seeping into the pan while in the water bath.
2. Using a food processor or blender, grind the Oreo cookies until they turn into a fine crumb. Add the melted butter and pulse again until the mixture is combined.
3. Transfer the Oreo mixture to the bottom of the prepared springform pan and press down using the back of a spoon to create an even base.
4. Using a handheld or stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together on medium-high speed until smooth and creamy.
5. Add the eggs one at a time, mixing until well incorporated after each addition. Scrape down the sides of the bowl as needed.
6. Stir in the passion fruit puree until just combined. Be sure not to over mix.
7. Pour the batter on top of the Oreo base and smooth out the top with a spatula.
8. Place the springform pan in a large roasting pan and fill it with hot water halfway up the sides of the springform pan.
9. Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool down inside the oven with the door slightly ajar for 30 minutes, then remove and let it cool completely on a wire rack.
10. While the cheesecake is cooling, in a small saucepan, combine the heavy cream, chocolate chips, brewed espresso, and sugar. Cook over low heat, stirring continuously, until the chocolate chips have melted and the mixture is smooth. Remove from heat and let it cool down to room temperature.
11. Pour the cooled mocha latte topping over the chilled cheesecake and spread it evenly using a spatula. Refrigerate for at least 4 hours or overnight before serving.

Enjoy your heavenly Cheesecake Delight!