Tiramisu Mocha Cheesecake

Graham Cracker Crust:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted butter

Tiramisu Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup Kahlua liqueur
• 2 tsp vanilla extract
• 1/4 cup all-purpose flour

Mocha Latte Topping:

• 1 cup sour cream
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tbsp strong brewed coffee

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the Graham cracker crumbs, sugar and melted butter. Mix until well combined.
3. Press the Graham cracker mixture onto the bottom and up the sides of the prepared pan. Set aside.
4. In a large mixing bowl, beat the cream cheese and sugar together until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the coffee, Kahlua and vanilla extract.
7. Gradually mix in the flour until well combined.
8. Pour the cheesecake filling into the prepared crust.
9. Bake for 50-60 minutes or until set.
10. Remove from the oven and cool to room temperature.
11. In a separate mixing bowl, combine the sour cream, sugar, vanilla extract, cocoa powder, and coffee.
12. Spread the mixture over the cooled cheesecake.
13. Refrigerate the cheesecake for at least 4 hours, or overnight.
14. Serve chilled and enjoy!