Cookies & Cream Cheesecake Recipe

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Ingredients:

• Oreo Base: 2 cups of crushed Oreos, 5 tablespoons of melted butter
• Cream Cheese Filling: 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup of sugar, 1 teaspoon of vanilla extract, 4 large eggs
• Chocolate Ganache Topping: 1 cup of heavy cream, 1 1/2 cups of semisweet chocolate chips

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Prepare the Oreo base by combining crushed Oreos and melted butter, press mixture evenly into the bottom of a 9 inch springform pan and refrigerate for 10 minutes.
3. Mix the cream cheese filling using a stand mixer, beat packages of cream cheese until creamy, add in sugar and vanilla extract until blended, beat in eggs one at a time, mix well.
4. Pour cream cheese mixture over Oreos base and level the top.
5. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
6. Allow the cheesecake to cool fully at room temperature before adding the Chocolate Ganache topping.
7. To make the Chocolate Ganache Topping, heat heavy cream over medium heat until it starts to simmer, pour over chocolate chips and whisk until smooth, let it cool for 5 minutes before layering over the cooled cheesecake.
8. Refrigerate the cheesecake for at least 2 hours before serving.