Cookies & Cream Cheesecake with Vanilla Bean Frappuccino Topping

Ingredients:

• 16 oz. Oreo cookies, crushed
• 4 oz. unsalted butter, melted
• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1/2 cup heavy cream
• 1 cup Oreo cookies, crushed
• 1/2 cup prepared Vanilla Bean Frappuccino

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed Oreos and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until well combined and smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and heavy cream and beat until the mixture is creamy and smooth.
4. Stir in the crushed Oreos and mix until the Oreo pieces are evenly distributed.
5. Pour the cheesecake mixture over the cooled crust and spread it evenly.
6. Bake for 50-55 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Allow the cheesecake to cool to room temperature before chilling it in the refrigerator for at least 4 hours or overnight.
8. Before serving, prepare the Vanilla Bean Frappuccino Topping by mixing together the prepared Frappuccino and the remaining 1 cup of crushed Oreos. Spread the mixture over the chilled cheesecake and serve.