Kosher Cheesecake with Black & White Cookie Base and Chocolate Ganache Topping

Ingredients

• 10 black and white cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate, chopped
• 1/3 cup heavy cream

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the black and white cookie crumbs and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually mix in the sugar until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract and heavy cream until smooth.
6. Pour the mixture over the cookie crust in the prepared pan.
7. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Remove the cheesecake from the oven and cool to room temperature.
9. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped bittersweet chocolate. Stir until melted and smooth.
10. Pour the chocolate ganache over the cooled cheesecake and spread evenly.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Slice and serve chilled.