Champagne Raspberry Cheesecake with Black & White Cookie Crust and Toffee Crunch Topping

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Ingredients:

• 12 Black & White Cookies
• 4 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1.5 cups granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1/2 cup Champagne
• 1/4 cup raspberry jam
• 1 tsp vanilla extract
• 1/4 cup toffee bits

Instructions:

1. Preheat oven to 325°F.
2. Crush black & white cookies until fine crumbs.
3. Combine cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and remove from oven.
4. In a large mixing bowl, beat cream cheese on low speed until creamy.
5. Add sugar, eggs, sour cream, Champagne, raspberry jam, and vanilla extract to the mixing bowl, and continue to mix until fully combined.
6. Pour mixture into the prepared crust and bake for 60-70 minutes or until edges are golden brown and center is almost set. Remove from oven and let cool for 10 minutes.
7. Sprinkle toffee bits over the top of the cheesecake and cool for another 10 minutes before placing in the fridge to chill for at least 4 hours, preferably overnight.
8. Remove from fridge and serve chilled. Optional: drizzle with extra raspberry jam and serve with fresh raspberries on top.