The Triple Delight Cheesecake Recipe

Oreo Base

• 1 1/2 cups Oreo cookie crumbs
• 1/4 cup butter, melted

Tiramisu Filling

• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• 2 tbsp instant espresso powder, dissolved in 2 tbsp hot water
• 1/4 cup unsweetened cocoa powder

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup caramel sauce

Instructions

1. Preheat the oven to 325°F.
2. Combine the Oreo cookie crumbs and melted butter in a bowl, then press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, beating until just combined after each addition.
6. Divide the batter in half. To one half, add the dissolved espresso and cocoa powder, and mix until combined.
7. Spread the espresso batter over the cooled crust in the prepared pan, then pour the plain batter over the top.
8. Bake the cheesecake for 45-50 minutes, or until the center is almost set.
9. Remove the cheesecake from the oven and let it cool for 10 minutes.
10. Mix the toffee bits and caramel sauce together, then spread the mixture over the top of the cheesecake.
11. Chill the cheesecake in the refrigerator for at least 2 hours before serving.