Oreo Vanilla Cheesecake Truffle

Ingredients

• 20 Oreos, finely crushed
• 3 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, mix together the Oreo crumbs and melted butter.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy.
5. Add in sugar and vanilla and continue to beat until well combined.
6. Add eggs, one at a time, making sure to mix well between each addition.
7. Stir in the heavy cream until everything is well combined and smooth.
8. Pour the mixture over the Oreo crust and bake for 60-65 minutes or until the center is almost set.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a small saucepan, melt the semisweet chocolate chips and unsalted butter over a low heat, stirring frequently.
11. Pour the chocolate mixture over the cheesecake and smooth it out evenly.
12. Chill the cheesecake in the fridge for at least 2 hours.

Serving Suggestions

• Use a knife to loosen the cheesecake from the sides of the springform pan before removing the pan sides.
• Garnish with additional Oreo crumbs and whipped cream if desired.
• Serve cold and enjoy!