Cookies and Cream Cheesecake Truffle

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Oreo Crust

• 24 Oreo cookies, crushed into fine crumbs
• 1/3 cup unsalted butter, melted

New York-Style Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup heavy cream, at room temperature

Cheesecake Truffle Topping

• 4 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 4 ounces white chocolate, chopped
• 1/4 cup heavy cream
• 6 Oreo cookies, crushed into fine crumbs

Instructions

• Preheat the oven to 325°F and grease a 9-inch springform pan with non-stick spray.
• For the Oreo crust, mix the Oreo cookie crumbs and melted butter together. Press the mixture firmly into the bottom of the prepared pan.
• For the cheesecake filling, in a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the vanilla extract and mix until well combined.
• Beat in the eggs, one at a time, making sure to mix well after each addition.
• Stir in the sour cream and heavy cream until the mixture is completely smooth.
• Pour the filling over the Oreo crust and bake for 45 to 50 minutes or until the center is almost set.
• For the cheesecake truffle topping, melt the white chocolate in a double boiler or in the microwave in 15-second increments until melted, stirring well after each time. Set aside to cool slightly.
• In a large mixing bowl, beat the cream cheese and heavy cream until smooth. Stir in the melted white chocolate and mix until combined.
• Spread the cheesecake truffle topping over the cheesecake filling and evenly sprinkle the crushed Oreo cookies over it.
• Chill the cheesecake in the refrigerator for at least 4 hours or overnight before cutting and serving.