Cookies & Cream Fudge Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted

Cookies & Cream Filling

• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup sugar
• 4 eggs
• 1 cup coarsely crushed Oreo cookies

Fudge Brownie Topping

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup semisweet chocolate chips
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder

Instructions

1. Preheat oven to 350°F. For the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture onto bottom and up sides of a 9-inch springform pan.
2. Bake crust in preheated oven for 10 minutes. Remove from oven and cool completely. Reduce oven temperature to 325°F.
3. For the filling, beat cream cheese and sugar in a bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in crushed Oreo cookies.
4. Pour filling into cooled crust. Bake in preheated oven for 50 minutes or until center is almost set. Remove from oven and cool completely on a wire rack.
5. For the topping, heat heavy cream and butter in a saucepan over medium heat until butter is melted. Stir in chocolate chips, sugar, and cocoa powder until smooth. Let cool for 5 minutes.
6. Pour the cooled chocolate mixture over the cooled cheesecake. Cover and refrigerate for at least 3 hours or until set.
7. Remove cheesecake from the pan and serve.