Oreo Cheesecake with Whipped Cream Topping

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Ingredients:

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Pulse the Oreo cookies in a food processor until finely ground. Add melted butter and pulse until combined.
3. Press the Oreo mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the cheesecake mixture over the cooled Oreo crust.
7. Bake for 40 minutes or until the cheesecake is set and slightly jiggly in the center.
8. Let cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
9. Whip the heavy cream and powdered sugar until stiff peaks form.
10. Serve the cheesecake with the whipped cream on top.