Oreo Tiramisu Cheesecake with Espresso & Chocolate Topping

Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup Tiramisu flavored coffee creamer
• 1/4 cup espresso
• 4 oz bittersweet chocolate, chopped

Directions:

1. Preheat oven to 325°F (165°C).
2. In a bowl, combine crushed Oreos and melted butter. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. Using an electric mixer on medium speed, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the Tiramisu flavored coffee creamer to the mixture and mix until well combined.
6. Pour the mixture over the crust, and smooth it out evenly.
7. Bake for 45 minutes or until the edge is set and the center is slightly jiggly.
8. Remove from oven and let cool for about 2 hours. Then place it in the freezer for another 2 hours.
9. Meanwhile, in a small saucepan, heat the espresso and bittersweet chocolate over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
10. Remove the cheesecake from the freezer and pour the espresso-chocolate mixture over the top of the cheesecake. Smooth it out with a spatula.
11. Let it sit in the fridge for at least 1 hour before serving.