Oreo Tiramisu Cheesecake with Vanilla Bean Frappuccino Topping

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Ingredients:

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted
• 1/2 cup brewed espresso or strong coffee, cooled
• 2 tablespoons dark rum
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 cup heavy cream
• 1/2 cup confectioners' sugar
• 1 tablespoon vanilla bean paste

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Pulse the Oreo cookies in a food processor until finely ground. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Let cool.
3. In a small bowl, stir espresso or coffee and rum together. Brush over cooled crust.
4. In a large mixing bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Beat in flour and cocoa powder until just blended. Mix in 1/4 cup of heavy cream. Pour mixture into prepared crust.
5. Bake cheesecake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Using a knife, loosen the edges of the cheesecake from the sides of the pan. Cool completely.
6. In a large mixing bowl, using an electric mixer, beat remaining heavy cream, confectioners' sugar, and vanilla bean paste until stiff peaks form. Spread over cooled cheesecake, cover with plastic wrap, and refrigerate for 2-4 hours or overnight before serving.