Cookies & Cream Cheesecake with Hot Fudge Topping

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Ingredients:

• 10 oz Oreo cookies, crushed
• 4 oz butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs
• 12 Oreo cookies, chopped
• 1 cup hot fudge sauce

Directions:

1. Preheat the oven to 325°F.
2. Mix the crushed Oreo cookies and melted butter together, then press into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the chopped Oreo cookies, then pour the mixture over the crust.
7. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours.
9. To serve, heat the hot fudge sauce in a microwave safe bowl for 30 seconds, then drizzle over the cheesecake.