Black & White Cheesecake

Ingredients:

• 16 Black & White cookies, crushed
• 4 tbsp unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Black & White cookies and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese with an electric mixer until creamy. Add the granulated sugar and vanilla extract, and beat until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Pour the mixture over the cookie crust in the pan and smooth the top.
5. Bake for 55-60 minutes, or until the filling is set but slightly jiggly in the center.
6. Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
7. When ready to serve, make the whipped cream. In a large bowl, beat the heavy cream, confectioners' sugar, and vanilla extract together until stiff peaks form.
8. Remove the cheesecake from the refrigerator and run a knife around the edges of the pan to loosen the cheesecake. Remove the pan sides and transfer the cheesecake to a serving platter.
9. Serve with a dollop of whipped cream on top.