Coffee Lover's Cheesecake

Oreo Crust

• 24 Oreo cookies, crushed into crumbs
• 1/4 cup unsalted butter, melted

Cream Cheese Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract

Kahlua and Espresso Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon instant espresso powder
• 2 tablespoons Kahlua

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Make the Oreo crust: In a medium bowl, combine the Oreo crumbs and melted butter. Press into the bottom of the prepared pan.
3. Make the cream cheese filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract.
4. Pour the cream cheese mixture over the Oreo crust. Smooth the top with a spatula.
5. Bake the cheesecake for 40-45 minutes, or until set but slightly jiggly in the center. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or until completely chilled.
6. Make the Kahlua and Espresso topping: In a small saucepan, heat the heavy cream over low heat until it comes to a simmer. Remove from heat and stir in the chocolate chips, espresso powder, and Kahlua. Stir until smooth and let cool for a few minutes.
7. Pour the topping over the chilled cheesecake. Refrigerate for another 30 minutes, or until the topping is set.
8. Serve and enjoy!