Cookies & Cream Mocha Cheesecake

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Ingredients

• 2 cups vanilla wafer crumbs
• 1/4 cup unsalted butter, melted
• 3 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 12 oz chocolate sandwich cookies, crushed
• 1/2 cup hot water
• 2 tbsp instant espresso powder
• 1 tbsp unsweetened cocoa powder
• 1/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the sour cream, heavy cream, vanilla extract, and kosher salt until well combined.
6. Stir in the crushed chocolate sandwich cookies by hand.
7. Pour the mixture over the crust and smooth the top.
8. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
9. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
10. In a small bowl, whisk together the hot water, instant espresso powder, and cocoa powder until the powders are dissolved.
11. In a microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring after each interval, until melted and smooth.
12. Stir the espresso mixture into the melted chocolate until well combined.
13. Pour the mocha latte topping over the chilled cheesecake and spread into an even layer.
14. Chill the cheesecake for at least 1 hour to set the topping.
15. Serve chilled and enjoy!