Thyme & Lemon Tiramisu Cheesecake

this image was generated using AI technology

Ingredients:

• 1 1/2 cups Thyme & Lemon cookies, crushed
• 6 tablespoons unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup strong brewed coffee, cooled
• 2 tablespoons rum
• 1 tablespoon cocoa powder
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a small mixing bowl, mix together the crushed Thyme & Lemon cookies and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the granulated sugar, flour, and vanilla extract. Beat until well incorporated. Add the eggs, one at a time, and beat until well combined.
4. In a small mixing bowl, mix together the cooled coffee and rum. Dip the remaining Thyme & Lemon cookies in the coffee mixture and arrange them on top of the cooled cookie crust. Pour the cheesecake batter over the cookies.
5. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let cool for 10 minutes.
6. In a small mixing bowl, mix together the cocoa powder and powdered sugar. Sift the mixture on top of the cheesecake.
7. In a large mixing bowl, beat the heavy cream until it forms stiff peaks. Add the powdered sugar and vanilla extract and continue beating until well combined. Spread the whipped cream on top of the cheesecake.
8. Refrigerate the cheesecake for at least 2 hours or overnight.
9. Serve and enjoy!