Champagne & Raspberry Cheesecake

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Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

Champagne & Raspberry Filling

• 24 oz. Norman's Kosher Cholov Yisroel cream cheese, at room temperature
• 1 cup sugar
• 1/2 cup sour cream
• 4 large eggs
• 1/3 cup Champagne
• 1 cup fresh raspberries, slightly crushed

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1/4 cup Kahlua
• 1/4 cup Espresso
• 2 oz. white chocolate, chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Mix Graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until well combined.
3. Press mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes. Let cool.
5. In a large bowl, beat cream cheese and 1 cup sugar on medium-high speed until well combined and smooth.
6. Add sour cream and beat until incorporated.
7. Beat in eggs, one at a time, until combined.
8. Stir in Champagne and crushed raspberries until well combined.
9. Pour cheesecake filling into the cooled crust and smooth the top with a spatula.
10. Bake for about 1 hour or until the edges are set but the center still jiggles slightly.
11. Turn off the oven and let cheesecake cool in the oven with the door cracked open for 30 minutes.
12. Remove cheesecake from oven and let cool to room temperature before refrigerating for at least 3 hours or overnight.
13. For the Kahlua & Espresso topping, heat heavy cream, Kahlua, and Espresso in a saucepan over medium heat until mixture starts to simmer.
14. Add white chocolate and stir until melted and smooth.
15. Let topping cool to room temperature.
16. Remove cheesecake from the refrigerator and gently remove the springform pan from around the edges of the cheesecake.
17. Pour Kahlua & Espresso topping over the cheesecake and smooth with a spatula.
18. Refrigerate cheesecake for at least 30 minutes before serving.