Café Mocha Greek Cheesecake

this image was generated using AI technology

Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (2 containers)
• 1 cup Greek yogurt
• 1/2 cup honey
• 3 eggs
• 1/4 cup strongly brewed espresso, cooled
• 1/2 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Stir together the Graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add the Greek yogurt and honey, and continue to beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the cooled espresso, then pour the mixture over the crust.
6. Bake for 45-50 minutes or until the center is almost set. Turn off the oven, open the oven door, and let the cheesecake cool in the oven for 30 minutes.
7. Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Let cool to room temperature.
8. Melt the chocolate chips in a microwave or double boiler, stirring frequently until smooth. Drizzle over the cheesecake.
9. Chill the cheesecake in the refrigerator for at least 2 hours (or overnight) before serving.