Tiramisu Fudge Cheesecake

Graham Cracker Base Ingredients:

• 8 tablespoons unsalted butter, melted
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar

Tiramisu Cheesecake Filling Ingredients:

• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup heavy whipping cream, room temperature
• 2 tablespoons instant espresso powder
• 1 tablespoon vanilla extract

Fudge Brownie Topping Ingredients:

• 1/2 cup unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, chopped
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Graham Cracker Base Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
3. Press the mixture into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.

Tiramisu Cheesecake Filling Instructions:

1. Reduce oven heat to 325°F. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
2. Add the sugar and beat until creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the mascarpone cheese, heavy cream, espresso powder, and vanilla extract. Mix well.
5. Pour the cheesecake filling over the cooled graham cracker base and smooth the surface with a spatula.
6. Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
7. Remove the cheesecake from the oven and let it cool to room temperature.

Fudge Brownie Topping Instructions:

1. In a medium saucepan over low heat, melt the butter and chocolate together, stirring frequently.
2. Remove from heat and whisk in the sugar, flour, eggs, vanilla extract, and salt until well combined.
3. Pour the fudge brownie topping over the cooled cheesecake.
4. Refrigerate the cheesecake for at least 2 hours or overnight.
5. Once chilled, run a knife around the edges of the cheesecake and release the springform pan. Slice and serve.