Oreo Brownie Cheesecake

this image was generated using AI technology

Ingredients:

• 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 8 oz bittersweet chocolate, melted and cooled
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, salt, and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition.
4. Pour the cheesecake batter over the Oreo crust and bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
5. Meanwhile, prepare the fudge brownie topping. In a large bowl, whisk together the melted chocolate, heavy cream, cocoa powder, and flour until well combined.
6. Remove the cheesecake from the oven and let cool for 10 minutes. Pour the brownie topping over the cheesecake and spread evenly.
7. Return the cheesecake to the oven and bake for an additional 15-20 minutes, or until the brownie topping is set.
8. Remove the cheesecake from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.