Caffeinated Blueberry Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Blueberry Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup blueberry preserves

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 1/4 cup dark chocolate chips
• 1 teaspoon espresso powder

Instructions

1. Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil and lightly grease the sides of the pan.
2. Prepare the graham cracker base by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs are moistened.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
4. To prepare the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large bowl with an electric mixer until creamy.
5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
6. Stir in the blueberry preserves and mix well.
7. Pour the filling into the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes.
8. Remove from the oven and let cool completely on a wire rack. Once cooled, cover and refrigerate overnight.
9. For the topping, heat the heavy cream in a small saucepan over medium heat. Once hot, remove from heat and add the chocolate chips and espresso powder. Whisk until the chocolate is melted and the mixture is smooth.
10. Pour the chocolate topping over the chilled cheesecake and spread evenly with a spatula. Refrigerate for 1-2 hours or until the topping is set.
11. Cut into slices and serve.