Oatmeal Raisin Cheesecake with Strawberry Filling and Espresso & Chocolate Topping

Ingredients:

• 1 cup oatmeal raisin cookie crumbs
• 1/4 cup melted unsalted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1/2 cup white sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup strawberry jam or preserves
• 2 teaspoons cornstarch
• 3/4 cup heavy cream
• 1 tablespoon espresso powder
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray or butter.
2. In a small bowl, mix together the oatmeal raisin cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan using the back of a spoon.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add the sugar and beat for another 2 minutes until smooth.
4. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
5. Pour the cheesecake batter over the crust and spread it evenly with a spatula. Bake for 30-35 minutes until the edges are lightly golden brown and the filling is set.
6. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours or overnight.
7. In a small saucepan, whisk together the strawberry jam and cornstarch over medium heat. Cook for 5-6 minutes until the mixture thickens and coats the back of a spoon. Spread the strawberry filling over the chilled cheesecake.
8. In another small saucepan, heat the heavy cream and espresso powder over medium heat until simmering. Remove from heat and stir in the semisweet chocolate chips until melted and smooth. Let the chocolate topping cool for 5 minutes, then pour it over the strawberry filling.
9. Refrigerate the cheesecake for another 30 minutes until the chocolate topping has set. Serve cold and enjoy!