Creamy Dream Cheesecake

Shortbread Base

• 1 1/2 cups flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup sugar
• 1/4 tsp salt

Vanilla Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup sugar
• 2 tsp vanilla extract
• 3 eggs, room temperature

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 2 oz dark chocolate, finely chopped
• 1 tsp instant espresso powder

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. To make the shortbread base, combine flour, butter, sugar, and salt until crumbly. Press mixture into the bottom of the prepared pan. Bake for 20-25 minutes until lightly golden. Remove from the oven and let cool.
3. Reduce oven temperature to 300°F.
4. To make the vanilla filling, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, and beat until just combined. Pour mixture into the cooled shortbread crust.
5. Bake for 45-50 minutes until set. Remove from oven and let cool.
6. To make the espresso & chocolate topping, heat heavy cream in a small saucepan over low heat until warm. Add chopped chocolate and espresso powder, whisking until smooth.
7. Spread espresso & chocolate topping over cooled cheesecake.
8. Chill cheesecake in the refrigerator for at least 4 hours or overnight before serving.