Creamy Tiramisu Cheesecake

Oreo Crust

• 2 cups crushed Oreo cookies
• 4 tbsp unsalted butter, melted

Tiramisu Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup Kahula liqueur
• 1/4 cup brewed espresso
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

Cream Topping

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the crushed Oreo cookies and melted butter until well blended. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes. Remove the pan from the oven and let it cool on a wire rack while you prepare the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the sour cream, Kahula liqueur, brewed espresso, all-purpose flour, and vanilla extract until well blended.
7. Pour the filling on top of the cooled crust.
8. Bake the cheesecake for 50-60 minutes or until the filling is set.
9. Remove the pan from the oven and let it cool on a wire rack for 10 minutes.
10. Run a sharp knife around the edge of the pan to loosen the cheesecake.
11. Let the cheesecake cool completely. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Before serving, prepare the cream topping. In a medium mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until soft peaks form.
13. Spread the whipped cream on top of the chilled cheesecake and garnish with chocolate curls or cocoa powder if desired.
14. Serve chilled and enjoy!