Cookies & Cream Cheesecake

Ingredients:

• 20 Oreo Cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup hot fudge sauce

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a small bowl, mix together the crushed Oreo cookies and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add in the eggs, one at a time, and mix until fully combined and smooth.
4. Pour the cheesecake batter over the Oreo crust and smooth it out with a spatula. Bake for 35-40 minutes, or until the cheesecake is set in the middle but still slightly jiggly.
5. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
6. When ready to serve, heat the hot fudge sauce in the microwave or on the stovetop according to the package directions. Pour the hot fudge sauce over the top of the cheesecake and spread it out with a spoon or spatula.
7. Slice and serve the Cookies & Cream Cheesecake chilled, and enjoy!