Oreo Strawberry Cheesecake with Vanilla Bean Frappuccino Topping

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Ingredients:

• 24 Oreo cookies, crushed
• 3 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups fresh strawberries, hulled and pureed
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 vanilla bean, seeds scraped

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the crushed Oreos and melted butter, then press into a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
5. Mix in the eggs one at a time, then the sour cream, flour, vanilla extract, and salt. Beat until well combined.
6. In a separate bowl, mix together the strawberry puree, lemon juice, cornstarch, and water.
7. Pour half of the cheesecake batter over the Oreo crust.
8. Pour half of strawberry mixture over the batter and swirl with a knife.
9. Repeat this process with the remaining cheesecake batter and strawberry mixture.
10. Bake the cheesecake for 55-60 minutes, or until set around the edges but slightly jiggly in the center.
11. Remove the cheesecake from the oven and let it cool completely at room temperature.
12. Refrigerate the cheesecake for at least 4 hours or overnight to set.
13. In a large bowl, beat the heavy cream, sugar, and vanilla bean seeds until stiff peaks form.
14. Pipe the vanilla bean frappuccino whipped cream over the top of the cheesecake and garnish with additional fresh strawberries, if desired.
15. Serve and enjoy!