Oreo Cream Cheese Fudge Brownie Cheesecake

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Oreo Base

• 24 Oreo cookies, finely crushed
• 4 tablespoons unsalted butter, melted

Cream Cheese Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Fudge Brownie Topping

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter
• 6 ounces semisweet chocolate chips
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, stir together the finely crushed Oreos and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the mixture over the cooled Oreo crust.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Melt the butter and chocolate chips together in a separate large mixing bowl, stirring occasionally. Once melted, whisk in the sugar, then the eggs one at a time, and finally the vanilla extract. Stir in the dry ingredients until well combined.
5. Drop spoonfuls of the brownie batter onto the cheesecake filling, then use a toothpick or knife to swirl the two together.
6. Bake the cheesecake for 45-50 minutes, or until the center is almost set but still slightly jiggly. Remove from the oven and allow to cool to room temperature.
7. Chill the cheesecake in the refrigerator for at least 3 hours, or overnight before serving.