Caramel Espresso Chocolate Cheesecake

Ingredients:

• 1 1/2 cups Apple Pie crust (crushed graham crackers mixed with melted butter)
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/4 cup strong coffee or espresso
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Press the Apple Pie crust evenly onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add in sugar and vanilla extract and beat until combined.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in coffee or espresso until well combined.
7. Pour the mixture onto the crust and smooth the top with a spatula.
8. Bake for 35-40 minutes or until the edges are slightly golden brown and the center is set.
9. Let the cake cool to room temperature before removing from the pan.
10. In a small saucepan, melt the chocolate chips and heavy cream together over low heat, stirring constantly.
11. Once melted and smooth, remove from heat and let cool for 5 minutes.
12. Pour the chocolate mixture over the cooled cheesecake and spread evenly with a spatula.
13. Drizzle the caramel sauce over the chocolate and swirl with a knife to create a marbled effect.
14. Chill in the fridge for at least 2 hours or until the topping has set.
15. Serve chilled and enjoy!