Cookies & Cream Carrot Cheesecake

Carrot Cake Base:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 cups grated carrots

Cookies & Cream Filling:

• 2 containers (16 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 12 chocolate sandwich cookies, crushed

Whipped Cream Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 chocolate sandwich cookies, crushed

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together oil, granulated sugar, brown sugar, and eggs until smooth. Stir in dry ingredients until just combined. Fold in grated carrots.
4. Pour the mixture into prepared pan and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Let cool.
5. In a large bowl, beat 2 containers (16 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, softened and granulated sugar with an electric mixer until smooth. Beat in eggs one at a time. Stir in vanilla extract and crushed cookies.
6. Pour the mixture over the cooled carrot cake base. Bake for another 40-45 minutes. Let cool.
7. In a large bowl, using an electric mixer on medium speed, beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract and beat until stiff peaks form.
8. Spoon whipped cream on top of the cooled cheesecake and sprinkle with crushed cookies.
9. Chill in the refrigerator for at least 4 hours or overnight.
10. Slice and serve chilled.