The Luscious Melange Cheesecake

Matcha & Sesame Base

• 1½ cups graham cracker crumbs
• ¼ cup sesame seeds
• 2 tablespoons matcha powder
• 6 tablespoons melted unsalted butter

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon whiskey
• 8 oz semi-sweet chocolate, melted

Espresso & Chocolate Topping

• 1 cup heavy cream
• 1 tablespoon instant espresso powder
• 8 oz semi-sweet chocolate, finely chopped

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crumbs, sesame seeds, matcha powder, and melted butter for the base. Press the mixture into the bottom of a greased 9-inch springform pan.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the whiskey.
4. Melt the semi-sweet chocolate and let it cool slightly. Fold the melted chocolate into the cream cheese mixture until well combined.
5. Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
6. Bake for about 50-60 minutes or until the center is set and the edges are slightly golden. Remove from the oven and allow to cool completely.
7. In a small saucepan, heat the heavy cream and instant espresso powder over medium heat until hot, but not boiling.
8. Remove from heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
9. Pour the espresso-chocolate topping over the cooled cheesecake, spreading it evenly.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
11. Remove from the springform pan and serve chilled.