Heavenly Mocha-Strawberry Cheesecake

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup melted margarine

Strawberry Filling

• 16oz fresh strawberries, washed and hulled
• 1/4 cup sugar
• 2 tbsp cornstarch
• 2 tbsp water

Cheesecake Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract

Mocha Latte Topping

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup strong coffee
• 1/4 cup margarine
• 2 cups confectioners' sugar

Instructions

1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, sugar and melted margarine. Press mixture firmly onto bottom of 9-inch springform pan.
3. Bake for 10 minutes until lightly browned. Remove from oven and let cool.
4. In a saucepan, mash strawberries to desired texture. Stir in sugar and cook over medium heat for 5 minutes, stirring frequently. Dissolve cornstarch in water and add to saucepan. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and let cool.
5. In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
6. Pour half of the cheesecake mixture over the cooled crust. Drop spoonfuls of strawberry filling over the cheesecake mixture. Pour remaining cheesecake mixture over the strawberry filling.
7. Bake for 45-50 minutes or until center is almost set. Remove from oven and let cool.
8. Melt chocolate chips, coffee and margarine in a saucepan, stirring constantly, until chocolate is melted. Gradually stir in confectioners' sugar. Let cool for 15 minutes.
9. For the finishing touch, spread the mocha latte topping over the cheesecake, and refrigerate for at least 4 hours before serving.