Cookies & Cream Cheesecake with Chocolate Ganache Topping

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Cookies & Cream Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup crushed Oreos

Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes, or until lightly golden brown.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and vanilla extract and beat until well combined. Add the eggs one at a time, mixing well after each addition. Fold in the crushed Oreos. Pour the mixture into the prepared crust.
4. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
5. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips. Let sit for 1-2 minutes, then whisk until smooth and shiny.
6. Remove the cheesecake from the refrigerator and pour the chocolate ganache over the top, spreading it into an even layer. Refrigerate for at least 30 minutes, or until the ganache is set.
7. When ready to serve, carefully remove the cheesecake from the springform pan. Slice and serve.