Mint Mocha Cheesecake

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Ingredients:

1 package of Oreo cookies (14.3 oz)
6 tablespoons unsalted butter, melted
3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
1 1/3 cups sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup mini chocolate chips
1/4 teaspoon mint extract
1/4 cup strong brewed coffee
1/4 cup heavy cream
1/4 teaspoon cocoa powder
1/4 cup chocolate chips, melted

Instructions:

Preheat the oven to 325°F. Grease a 9-inch springform pan with nonstick cooking spray.
Pulse the Oreo cookies in a food processor until finely ground. Add the melted butter and pulse until the mixture is well combined. Press the mixture into the bottom of the prepared pan, using a flat bottomed glass to smooth it out. Bake for 10 minutes and let it cool.
In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Gradually add sugar and vanilla extract and continue mixing until well combined. Beat in the eggs, one at a time, until fully incorporated.
Add the mini chocolate chips and gently stir to combine. Pour half of the mixture over the cooled crust.
Stir in the mint extract to the remaining cheesecake mixture and pour it over the first layer in the pan.
Bake the cheesecake in the preheated oven until set but still jiggly in the center - about 50 to 60 minutes.
Cool the cheesecake on a wire rack for 30 minutes. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.
In a small saucepan, combine the brewed coffee, heavy cream, and cocoa powder and whisk over medium heat until smooth. Let the mixture cool for 5 minutes.
Remove the cheesecake from the refrigerator and pour the mocha latte topping over the top. Drizzle the melted chocolate chips over the top of the latte topping.
Return the cheesecake to the refrigerator and chill for an additional hour.
Once the cheesecake is set, run a knife around the edges of the pan and release the springform pan. Slice and serve.