Graham Cracker Cheesecake with Kahlua & Espresso Topping

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Ingredients:

• 2 cups of graham cracker crumbs
• 1/2 cup of unsalted butter, melted
• 1/4 cup of granulated sugar
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1/2 cup of brewed espresso
• 1/3 cup of Kahlua
• Whipped cream for topping (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round springform pan and wrap the exterior of the pan with foil.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are moistened. Pour the mixture into the prepared pan and press the mixture onto the bottom and up the sides of the pan.
3. Bake for 8-10 minutes until the crust just begins to brown. Remove from the oven and set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour the mixture over the crust and smooth out the top.
6. Bake in oven for 50-55 minutes, until the edges are set and the center is just slightly jiggly.
7. While the cheesecake is baking, prepare the Kahlua & Espresso Topping. Combine the Kahlua and espresso together in a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 15-20 minutes, until the mixture has thickened and reduced by about half.
8. Once the cheesecake is finished baking, turn off the oven, leaving the cheesecake in the oven with the door slightly open for 10 minutes.
9. Remove the cheesecake from the oven and let it cool to room temperature. Once it has cooled, pour the Kahlua & Espresso topping on top of the cheesecake and refrigerate for at least 4 hours or overnight.
10. Before serving, add a dollop of whipped cream on top of each slice, if desired.