Cheesecake Truffle Delight

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Graham Cracker Base

• 1 ½ cups Graham Cracker Crumbs
• 1/3 cup Granulated Sugar
• 1/3 cup Melted Butter

Cream Cheese Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 4 large Eggs
• 1 tsp. Vanilla Extract

Cheesecake Truffle Topping

• 1 cup Heavy Cream
• 12 oz White Chocolate Chips
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 tsp. Vanilla Extract

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. For the Graham Cracker Base, combine all ingredients in a bowl and mix well. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes. Remove from oven and set aside to cool.
3. For the Cream Cheese Filling, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the mixture over the cooled Graham Cracker Base.
4. Bake the cheesecake for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and let cool completely on a wire rack.
5. For the Cheesecake Truffle Topping, heat the heavy cream in a saucepan until it simmers. Slowly add the white chocolate chips, stirring constantly until melted and smooth. Remove from heat and let cool for 5 minutes. Add the softened cream cheese and vanilla extract, and beat with an electric mixer until well combined. Spread the mixture over the cooled cheesecake.
6. Cover the cheesecake with plastic wrap and place in the refrigerator for at least 2 hours, or until set.
7. Slice and serve chilled.