Acai Pecan Cheesecake with Espresso & Chocolate Topping

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Acai Berry Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup pureed acai berries

Pecan Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 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 granulated sugar
• 1 tablespoon instant espresso powder
• 1/2 cup chopped dark chocolate

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix together the graham cracker crumbs and 1/4 cup of granulated sugar. Stir in melted butter until thoroughly combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar with an electric mixer until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and pecans.
4. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes or until the edges are lightly browned and the center is almost set.
5. Let the cheesecake cool to room temperature before removing from the pan and refrigerating for at least 2 hours.
6. In a small saucepan, bring the heavy cream, sugar, and espresso powder to a boil over medium heat. Reduce the heat to low and stir in the chopped dark chocolate until fully melted and smooth. Let the mixture cool to room temperature before pouring over the top of the chilled cheesecake, spreading it out to the edges.
7. Refrigerate the cheesecake for at least 30 minutes or until the chocolate topping has hardened and is firm to the touch.
8. Serve and enjoy!