Oreo Mocha Cheesecake

Oreo Crust

24 Oreo cookies, crushed and divided
5 tablespoons of melted butter

Mix melted butter and 2 cups of crushed Oreos. Press mixture into a 9 inch springform pan, covering the bottom and slightly up the sides.

New York-Style Filling

3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz), softened
1 cup of sugar
4 eggs, room temperature
1 tablespoon of vanilla extract
1/2 cup of brewed coffee, cooled

Preheat oven to 325°F. In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs one at a time and mix well after each addition. Stir in vanilla extract and brewed coffee until well combined. Pour filling into the crust and spread out evenly. Bake for 50-55 minutes or until the edges are set but the center is still slightly jiggly. Turn off the heat and let the cheesecake cool inside the oven for 30 minutes. Then remove from oven and let the cheesecake cool completely on a wire rack.

Mocha Latte Topping

1/2 cup of heavy cream
1/4 cup of brewed coffee, cooled
1/2 cup of chopped semi-sweet chocolate

In a small saucepan, heat the heavy cream and brewed coffee on low heat until it comes to a simmer. Remove from heat and add the chopped chocolate. Stir until chocolate is melted and well combined. Let it cool for 10 minutes, then pour the topping over the cooled cheesecake. Refrigerate the cheesecake for at least 3 hours or overnight before serving. Enjoy your delicious Oreo Mocha Cheesecake!