Champagne Raspberry Black & White Cheesecake

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Ingredients:

• 20 Black & White cookies, finely ground (about 2 cups cookie crumbs)
• 1/2 cup unsalted butter, melted
• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• 1/2 cup Champagne
• 1 cup fresh raspberries, pureed and strained
• 1/4 cup cornstarch
• 1/2 cup heavy cream
• 1/4 cup brewed espresso, cooled
• 1/4 cup melted chocolate

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Stir together the cookie crumbs and melted butter until the mixture is well combined. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla, beating until well combined. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the pureed raspberries, Champagne, and cornstarch. Add the raspberry mixture to the cream cheese mixture and mix until well combined.
5. Pour the mixture over the cookie crust and bake for 45-50 minutes, or until the center is set. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours or until chilled completely.
6. Mix together the heavy cream and cooled espresso in a small mixing bowl. In a separate bowl, melt the chocolate in microwave. Drizzle the melted chocolate over the cheesecake and spoon the espresso cream on top.
7. Serve and enjoy!