Cookies and Cream Cheesecake Delight

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Oreo Base Ingredients:

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted

Cream Cheese Filling Ingredients:

• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs

Cheesecake Truffle Topping Ingredients:

• 4 oz. white chocolate chips
• 4 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 350 degrees F.
2. Crush the Oreo cookies in a food processor until fine crumbs form. Mix with the melted butter, and press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until well combined. Add the sour cream and vanilla extract, and beat until smooth.
4. Add the eggs one at a time, beating after each addition until just combined. Pour the mixture over the Oreo crust.
5. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly. Let it cool to room temperature.
6. While the cheesecake is cooling, melt the white chocolate chips in a double boiler over low heat. Remove from heat and allow to cool slightly.
7. In a separate bowl, beat the other 4 oz. of softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add the melted white chocolate and heavy cream, and beat until smooth.
8. Spoon the cheesecake truffle topping over the cooled cheesecake. Spread it evenly with a spatula. Let it chill in the refrigerator for at least 2 hours.
9. Serve and enjoy your Cookies and Cream Cheesecake Delight!