Cinnamon Apple Cheesecake with Espresso Chocolate Topping

Ingredients:

• 2 cups vanilla wafer crumbs
• 8 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 4 containers (8 ounces each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/4 cups sugar
• 3 tablespoons cinnamon
• 4 eggs
• 2 cups chopped apples
• 1/4 cup flour
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/3 cup heavy cream
• 1 teaspoon instant espresso powder

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and brown sugar. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cinnamon and mix well. Add the eggs, one at a time, and beat well after each addition.
4. In a separate bowl, combine the chopped apples, flour, and vanilla extract. Mix well and add to the cream cheese mixture. Mix until just combined.
5. Pour the cheesecake mixture over the cooled crust and bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly golden. Let cool to room temperature.
6. In a small saucepan, heat the heavy cream until just boiling. Remove from the heat and add the chocolate chips and espresso powder. Stir until the chocolate chips are completely melted and the mixture is smooth.
7. Pour the chocolate mixture over the cooled cheesecake, spreading it evenly with a spatula. Refrigerate for at least 2 hours, or until the topping is set.
8. Slice and serve chilled.