Ashkenazi Delight Cheesecake

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Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup strong black coffee, cooled
• 2 tablespoons cocoa powder
• 1/4 cup coffee liqueur
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the cornbread crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup of granulated sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. In a separate small bowl, mix the cooled black coffee, cocoa powder, and coffee liqueur until well combined. Add this mixture to the cream cheese mixture and mix until smooth.
7. Pour the cream cheese filling over the prepared crust in the springform pan.
8. Bake for 45-50 minutes or until the center is set and the top is lightly browned.
9. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
10. In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
11. Spread the whipped cream evenly over the cooled cheesecake.
12. Sprinkle the toffee bits over the whipped cream as a delicious crunchy topping.
13. Refrigerate for at least 4 hours or overnight before serving.