Creamy Mocha Cheesecake

Ingredients:

• 1 1/2 cups of shortbread cookies, finely crushed
• 4 tablespoons of unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup of granulated sugar
• 1/4 cup of sour cream
• 1 teaspoon of vanilla extract
• 3 eggs, room temperature
• 1/4 cup of espresso, cooled to room temperature
• 1 cup of bittersweet chocolate chips, melted

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix the crushed shortbread cookies with melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add in the sour cream and vanilla extract and mix until well combined.
4. Add in the eggs, one at a time, until just combined after each addition. Add in the espresso and mix until well combined.
5. Pour the cream cheese mixture onto the crust and smooth the top with an offset spatula.
6. Bake for 45-50 minutes or until the edges are slightly golden and the center is set.
7. Let cool completely to room temperature.
8. In a small bowl, melt the chocolate chips in the microwave or on stove top. Drizzle the melted chocolate over the cheesecake in a zigzag pattern.
9. Refrigerate the cheesecake for at least 3 hours or overnight before serving.

Enjoy this delicious and creamy mocha cheesecake with a perfect mix of coffee and chocolate flavors!