Mocha Latte Sweet Potato Cheesecake

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Ingredients:

• 1 1/2 cups crushed Vanilla wafer crumbs
• 1/4 cup melted unsalted butter
• 3 tablespoons granulated sugar
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup cooked and mashed sweet potato
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup strong brewed coffee
• 1/4 cup heavy cream
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee granules
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed Vanilla wafer crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a separate large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add the mashed sweet potato, maple syrup, eggs, vanilla extract, and cinnamon. Beat until well combined and smooth.
4. Pour the sweet potato cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 50-55 minutes or until the center is set and slightly jiggly. Remove from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the sides of the springform pan and allow the cheesecake to cool completely.
6. In a small bowl, combine the strong brewed coffee and heavy cream. Stir in the cocoa powder, instant coffee granules, and powdered sugar until well blended.
7. Pour the mocha latte topping over the cooled cheesecake. Spread evenly with a spatula.
8. Refrigerate the cheesecake for at least 4 hours or overnight to set.
9. Slice and serve chilled. Enjoy!