Cookies & Cream Kahlua Cheesecake with Espresso Topping

Oreo Crust

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

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

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1 tablespoon instant espresso powder
• 1/4 cup Kahlua
• 4 ounces bittersweet chocolate, chopped

Instructions

1. Preheat the oven to 325°F. Wrap a 9-inch springform pan with a double layer of foil.
2. Mix Oreo crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan.
3. Bake for 10 minutes and then remove from oven. Increase oven temperature to 350°F.
4. In a large bowl, beat cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, beating on low speed after each addition. Fold in chopped Oreos and pour mixture over crust.
5. Bake for 50 minutes or until center is almost set. Cool completely on a wire rack. Run a knife around rim of pan to loosen cheesecake before removing the rim of pan.
6. For the topping, heat the cream in a small saucepan. Add espresso powder, Kahlua and chocolate. Stir until smooth. Let the mixture cool for about 5 minutes.
7. Pour the topping over the cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.