Cheesecake with Espresso Chocolate Topping

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Graham Cracker Base Ingredients:

• 2 cups Graham Cracker Crumbs
• 1 tablespoon granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling Ingredients:

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Espresso & Chocolate Topping Ingredients:

• 1/4 cup cream
• 1/4 cup semi-sweet chocolate chips
• 1 teaspoon instant espresso powder
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and 1 tablespoon of sugar. Mix well.
3. Add melted butter to the mixture and mix until everything is well coated.
4. Transfer the mixture to a 9-inch springform pan. Press the mixture firmly into the bottom of the pan.
5. Bake for 8-10 mins, until the crust is golden in color. Remove from the oven and allow to cool for a few minutes.
6. Meanwhile, beat the cream cheese using an electric mixer on medium speed until smooth.
7. Gradually add sugar to the cream cheese and continue to beat until the sugar is dissolved and the mixture is creamy.
8. Add the eggs one at a time, beating well after each addition.
9. Add vanilla extract and beat to combine.
10. Pour the mixture over the prepared crust.
11. Bake the cheesecake for 45-50 mins, until the center is set.
12. Remove from the oven and let the cheesecake cool to room temperature.
13. While the cheesecake is cooling, make the topping. In a small pan, heat the cream over medium heat until hot, but not boiling.
14. Add the chocolate chips and espresso powder, stirring until chocolate is melted and mixture is smooth.
15. Remove from heat and stir in the powdered sugar.
16. Pour the topping over the cheesecake and spread it evenly.
17. Refrigerate the cheesecake for at least 2 hours before serving.

Enjoy!