The Choco-Espresso Cheesecake

Oreo Crust

• 24 Oreos, crushed
• 1/4 cup unsalted butter, melted

Vanilla Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature

Espresso and Chocolate Topping

• 1/2 cup heavy cream
• 1/4 cup semisweet chocolate chips
• 1 tbsp instant espresso powder

Directions

1. Preheat oven to 325°F.
2. In a medium bowl, mix crushed Oreos and melted butter together until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes; then remove from oven and cool completely.
5. In the bowl of a stand mixer, beat the softened cream cheese, sugar, and vanilla extract until well combined and smooth.
6. Add the eggs one at a time and mix until just combined. Do not overmix.
7. Pour the filling into the cooled crust and smooth the top.
8. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from oven and cool at room temperature for 1-2 hours. Then chill in the refrigerator for at least 4 hours or overnight.
10. For the topping, heat the heavy cream in a small saucepan over medium heat until it simmers.
11. Remove from heat and add the chocolate chips and instant espresso powder.
12. Whisk until mixture is smooth and creamy.
13. Pour mixture over the chilled cheesecake.
14. Return cheesecake to the refrigerator and chill for an additional hour.
15. Slice and serve.