Creamy Delight Cheesecake

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

New York-Style Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces total)
• 1 cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup sour cream

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon instant espresso powder
• 1 tablespoon warm water

Preheat the oven to 350 degrees F.

Mix the vanilla wafer crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.

In a separate bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream and pour the mixture over the crust.

Bake for 45-60 minutes or until the edges are lightly browned and the center is almost set. Let it cool completely before topping it.

For the topping, heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and stir in the chopped semisweet chocolate until it's completely melted and smooth. Mix together the instant espresso powder and warm water, then stir it into the chocolate mixture. Let it cool for a few minutes before pouring it over the cheesecake.

Refrigerate the cheesecake for at least 2 hours before serving.