Coffee Buzz Cheesecake

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Vanilla Wafer Base

• 1 1/2 cups ground vanilla wafer cookies
• 5 tablespoons unsalted butter, melted

Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped pecans

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat oven to 350°F.
2. Pulse vanilla wafer cookies in a food processor until finely ground. Add melted butter and pulse until fully combined.
3. Pour the mixture into a 9-inch springform pan and press firmly into the bottom of the pan. Bake for 10 minutes and then cool on a wire rack.
4. In a large bowl, use an electric mixer to beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth, about 2 minutes.
5. Add eggs one at a time and vanilla extract and beat until well combined.
6. Stir in chopped pecans and pour the mixture over cooled vanilla wafer crust.
7. Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
8. Cool to room temperature before adding the topping.
9. In a small saucepan, heat the heavy cream until steaming then remove from heat.
10. Add semisweet chocolate chips and instant espresso powder and stir until chocolate is melted and mixture is smooth.
11. Pour the mixture over the cooled cheesecake and spread evenly.
12. Chill in the refrigerator for at least 2 hours before serving.