Creamy Strawberry Espresso Cheesecake

Ingredients:

• Parmesan & Garlic base:
• 1 ½ cups crushed garlic croutons
• ¼ cup grated Parmesan cheese
• 6 tablespoons unsalted butter, melted
• Strawberry filling:
• 16 oz. fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• Espresso & Chocolate topping:
• 1 cup heavy cream
• 1 tablespoon instant espresso powder
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F.
2. Combine the crushed garlic croutons, grated Parmesan cheese, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool to room temperature.
4. Mix the sliced strawberries, 1/3 cup granulated sugar, and lemon juice in a bowl. Let the mixture sit for 10 minutes to release the juices.
5. In a small bowl, whisk together the cornstarch and cold water until smooth.
6. In a separate large bowl, beat the Norman's cream cheese and 1 ¾ cups granulated sugar with an electric mixer until well combined and smooth.
7. Add the eggs and vanilla extract to the cream cheese mixture, and beat until smooth.
8. Spread half of the cream cheese mixture onto the cooled crust in the springform pan.
9. Stir the cornstarch mixture into the strawberry mixture until well combined, then pour the strawberry mixture over the cream cheese layer in the pan.
10. Top the strawberry layer with the remaining cream cheese mixture and smooth the top with a spatula.
11. Bake the cheesecake for 55-65 minutes, or until the edges are set and the center still jiggles slightly.
12. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
13. To make the topping, heat the heavy cream and instant espresso powder in a saucepan until simmering.
14. Remove the saucepan from the heat and whisk in the semisweet chocolate chips until smooth.
15. Let the topping cool to room temperature, then pour it over the chilled cheesecake and smooth the top with a spatula.
16. Refrigerate the cheesecake for an additional hour to let the topping set, then slice and serve.