Apple Pie Strawberry Espresso Cheesecake

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Ingredients:

• 1 1/2 cups Graham Cracker Crumbs
• 1/3 cup Butter, melted
• 3/4 cup Apple Pie filling, pureed
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 4 Large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Strawberry Jam
• 2 tbsp Espresso Powder
• 1/2 cup Semi-Sweet Chocolate Chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press into the bottom of the prepared pan.
3. In a small saucepan, cook apple pie filling puree over low heat until thickened, stirring constantly. Pour over crust and set aside.
4. In a large bowl, beat cream cheese and sugar on medium-high speed until smooth. Add in eggs, one at a time, beating well after each addition. Mix in vanilla.
5. Pour cheesecake mixture over the apple pie layer in pan.
6. Drop spoonfuls of strawberry jam over the cheesecake mixture and swirl with a knife.
7. Bake for 55-60 minutes or until center is almost set.
8. Let cool on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake, then cool completely. Refrigerate for at least 4 hours or overnight.
9. In a small bowl, stir together espresso powder and 2 tbsp hot water.
10. Melt chocolate chips in a double boiler. Stir in espresso mixture.
11. Spoon espresso chocolate glaze over cheesecake and smooth with an offset spatula. Chill until firm.
12. Slice and serve chilled.