Caramel Mocha Cheesecake with Lemon Bar Crust

Ingredients:

• For the Crust:
• 1 package Lemon Bar mix
• 1/2 cup unsalted butter, room temperature
• For the Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 cup salted caramel sauce
• 1 tsp vanilla extract
• 2 eggs, room temperature
• For the Topping:
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup espresso, room temperature

Instructions:

1. Preheat the oven to 350°F.
2. Prepare the crust by mixing the Lemon Bar mix and butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 15 minutes until golden brown. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer at medium speed.
5. Add the sugar, salted caramel sauce, and vanilla extract. Mix until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the filling onto the cooled crust and bake for 45-50 minutes or until the center is almost set. Allow to cool completely.
8. Prepare the topping by melting the chocolate chips and espresso in a double boiler, stirring constantly until smooth. add heavy cream and mix well. Pour the chocolate topping over the cheesecake and chill for at least 2 hours before serving.
9. Serve and enjoy!