Mint Chocolate Chip Caramel Macchiato Cheesecake with Basbousa Base

Ingredients:

• Basbousa Base:
• 1 cup semolina flour
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup sugar
• 1/2 cup milk
• Mint Chocolate Chip Filling:
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon mint extract
• 1/2 cup mini chocolate chips
• Caramel Macchiato Topping:
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat oven to 350° F.
2. Basbousa Base: In a mixing bowl, combine semolina flour, all-purpose flour, unsalted butter, sugar, and milk until smooth.
3. Spread the mixture evenly on the bottom of a 9 inch springform pan. Bake for 20 minutes or until golden brown.
4. Mint Chocolate Chip Filling: In a separate mixing bowl, beat together cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in mint extract and mini chocolate chips.
5. Pour mixture onto the cooled Basbousa base.
6. Bake for 30 minutes or until the center is set. Let the cheesecake cool to room temperature before refrigerating.
7. Caramel Macchiato Topping: In a saucepan over medium heat, combine heavy cream, brown sugar, unsalted butter, vanilla extract, and instant espresso powder. Stir until smooth and thickened.
8. Pour the Caramel Macchiato topping over the chilled cheesecake.
9. Chill for at least 2 hours before serving.