Cheesecake Bliss Recipe

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Ingredients

• 2 cups Black & White cookie crumbs
• 4 tablespoons unsalted butter, melted
• 3 containers (8oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup heavy cream
• 1/4 cup espresso
• 1 tablespoon cocoa powder
• 1/2 cup toffee bits

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a mixing bowl, stir together the Black & White cookie crumbs and melted butter until well combined. Press the mixture onto the bottom of the prepared pan to form the crust. Refrigerate the crust for at least 15 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract on medium-high speed until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl mix the espresso with cocoa powder, then add it to the cheesecake batter.
6. Add the heavy cream and beat the mixture until well combined.
7. Pour the cheesecake batter onto the chilled crust and bake for about 45-50 minutes, or until the cheesecake is set around the edges and slightly wobbly in the center.
8. Remove the cheesecake from the oven and sprinkle the toffee bits on top.
9. Let the cheesecake cool to room temperature, then chill in the fridge for at least 4 hours or overnight before slicing and serving.