White Chocolate Mocha Cheesecake
1 – 40 oz. The Father’s Table New York Style Cheesecake, defrosted
1/2 cup Heavy Cream
1 TBL. Instant Espresso
1 (4 oz.) White Chocolate Baking Bar
1/2 tsp. Vanilla Extract
2 cups Whipped Topping, divided
Chocolate Covered Espresso Beans
1/2 cup Raspberries
Pirouline Cookies, cut in half
White Chocolate Curls
Milk Chocolate Curls
In a small pan, heat heavy cream over medium heat. Add espresso; stir until espresso dissolves. Reduce heat to low and white chocolate baking bar. Stir continuously until chocolate is melted. Add vanilla extract. Remove from heat and cool to room temperature. Fold in 1 cup whipped topping to chocolate mixture. Spread on cheesecake. Pipe remaining whipped topping along edge of cheesecake. Place white and milk chocolate curls in center of cheesecake. Arrange raspberries around the chocolate curls. Garnish whipped topping with espresso beans. Place Pirouline cookie halves in-between piped whip topping. Keep refrigerated.
Serves 12.