Churro-Tiramisu Chocolate Cheesecake

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Ingredients

• 12 oz Churro cookies, crushed
• ½ cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• ¾ cup granulated sugar
• 3 eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup heavy cream
• ½ cup brewed espresso, chilled
• 2 tbsp cocoa powder
• ½ cup semisweet chocolate chips
• 1 cup heavy cream, divided

Instructions

1. Preheat oven to 350°F.
2. Mix crushed Churro cookies with melted butter and press into the bottom of a 9-inch springform pan.
3. To make the filling, beat 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add in granulated sugar and beat until well combined. Add in eggs, one at a time, beating well after each addition.
5. Stir in vanilla extract and heavy cream and mix on low speed until well incorporated.
6. In a separate bowl, stir together chilled brewed espresso and cocoa powder until fully combined. Add this mixture into the cheesecake filling and mix on low speed until well combined.
7. Pour the filling into the prepared crust and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when the pan is tapped.
8. Remove from oven and let cool to room temperature. Chill for at least 2 hours or overnight.
9. To make the chocolate ganache, heat the chocolate chips and ½ cup heavy cream in a small saucepan over low heat until melted and smooth.
10. Let the ganache cool for 5-7 minutes, then pour over the cheesecake, spreading it out in an even layer.
11. Chill the cheesecake for another 30 minutes, or until the ganache is set.
12. Serve chilled.