Oreo New York Cheesecake with Toffee Crunch Topping

Ingredients:

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup toffee bits

Directions:

1. Preheat oven to 325°F.
2. In a small mixing bowl, combine Oreo cookie crumbs and melted butter until well mixed. Press mixture onto the bottom of a 9-inch springform pan and set aside.
3. In a stand mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add flour and vanilla extract; beat until combined.
5. Beat in eggs, one at a time, until blended.
6. Pour mixture onto the crust in the springform pan.
7. Bake for 1 hour or until the cheesecake is set and the center is almost firm when shaken.
8. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door closed.
9. Remove cheesecake from the oven and loosen the cake from the rim of the pan. Allow the cheesecake to cool before covering and placing it in the refrigerator to chill for at least 4 hours or overnight.
10. Before serving, sprinkle toffee bits over the cheesecake.
11. Serve and enjoy!