Creamy Chocolate Delight Cheesecake

Vanilla Wafer Base

• 2 cups of crushed vanilla wafers
• 1/2 cup of unsalted butter, melted
• 1/4 cup of granulated sugar

New York-Style Filling

• 16oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 teaspoons of pure vanilla extract
• 4 large eggs, room temperature
• 1/4 cup of unsweetened cocoa powder
• 1/4 cup of all-purpose flour
• 1/4 teaspoon of salt

Fudge Brownie Topping

• 1/2 cup of semisweet chocolate chips
• 1/4 cup of unsalted butter
• 1/4 cup of granulated sugar
• 1/4 teaspoon of salt
• 1 large egg, beaten
• 1/2 cup of all-purpose flour

Instructions

1. Preheat the oven to 325°F (162°C).
2. Mix together the vanilla wafer crumbs, melted butter, and sugar in a medium bowl. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and then cool on a wire rack.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and vanilla extract and beat until combined. Add the eggs, one at a time, and beat until just incorporated.
4. Add the cocoa powder, flour, and salt and beat until just combined. Pour the filling over the cooled crust.
5. Bake for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow the cheesecake to cool to room temperature then refrigerate for at least 2 hours or overnight.
6. For the fudge brownie topping, melt the chocolate chips and butter in a microwave-safe bowl for 30-second intervals, stirring between each interval, until melted and smooth.
7. Add the sugar, salt, and egg to the chocolate mixture and stir until well combined. Add the flour and stir until just combined.
8. Spoon the brownie topping over the cooled cheesecake and refrigerate until set, about 1 hour.
9. Serve and enjoy!