Coffee-Chocolate Cheesecake with Salted Caramel on a Black & White Cookie Base

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Ingredients:

• 10 Black & White cookies, finely ground
• 4 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 containers (20 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup light brown sugar
• 3 eggs, room temperature
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup store-bought or homemade salted caramel sauce
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon instant espresso powder
• 1 tablespoon unsalted butter
• 1/4 teaspoon kosher salt

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the cookie crumbs, melted butter, granulated sugar, and salt and stir until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then cool to room temperature.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the heavy cream, vanilla, and kosher salt.
4. Pour half of the cheesecake filling onto the cooled crust. Drizzle the salted caramel sauce over the filling. Pour the remaining cheesecake filling on top of the caramel.
5. Bake the cheesecake for 50-55 minutes, until the edges are set and the center jiggles slightly. Turn off the oven but leave the cheesecake in the oven with the door closed for 30 minutes to prevent cracks from forming.
6. Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours, or overnight if possible.
7. Before serving, make the chocolate-espresso topping. In a small saucepan over low heat, melt the chocolate chips, espresso powder, butter, and kosher salt, stirring constantly. Pour the topping over the chilled cheesecake and spread into an even layer with a spatula. Allow to cool and set for 10 minutes.

Enjoy your delicious Coffee-Chocolate Cheesecake with Salted Caramel on a Black & White Cookie Base!