Coffee Infused Cheesecake

Ingredients:

• 9 graham cracker sheets, crushed into crumbs
• 5 tbsp. unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz. in total)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1/4 cup Kahlua
• 1/4 cup espresso, cooled
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs and melted butter together. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a mixing bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract then add the Kahlua and espresso. Beat until well combined.
7. Finally, add the heavy cream to the mixture and beat until well combined.
8. Pour the mixture onto the cooled crust.
9. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
10. Remove the cheesecake from the oven and let it cool on a rack for 10 minutes.
11. Run a knife around the edge of the cheesecake to loosen it from the pan.
12. Let the cheesecake cool completely at room temperature before refrigerating it for at least 4 hours, or overnight.
13. To serve, drizzle Kahlua and espresso on top of the cheesecake before slicing.