Creamy Vanilla Frappuccino Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Vanilla Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature

Vanilla Bean Frappuccino Topping

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup Vanilla Bean Frappuccino (non-alcoholic)

Directions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, mix together the graham cracker crumbs and sugar. Add in melted butter and mix until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add in the sugar and vanilla extract and mix until well combined. Add the eggs, one at a time, and mix until just combined. Pour the mixture over the graham cracker base.
4. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely before adding the topping.
5. In a medium saucepan, heat the heavy cream and sugar over medium heat. Bring to a simmer and cook for 1-2 minutes until the sugar has dissolved. Remove from heat and stir in the Vanilla Bean Frappuccino.
6. Let the mixture cool for a few minutes before pouring it over the cheesecake. Spread evenly with a spatula.
7. Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled.