Cookies & Cream Cheesecake

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Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup chocolate chips
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350°F.
2. Combine crushed Oreos and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and vanilla extract, beat until combined.
4. Add eggs, one at a time, beating well after each addition and scraping down the bowl as needed.
5. Stir in sour cream and heavy cream until just combined.
6. Pour mixture over the Oreo crust and smooth the top.
7. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
8. Let cool to room temperature, then refrigerate for at least 2 hours or overnight before removing from the pan.
9. To make the ganache topping, heat heavy cream in a small saucepan over medium heat until it just begins to boil.
10. Remove from heat and pour over chocolate chips in a heatproof bowl. Let stand for 5 minutes to allow the chocolate to melt.
11. Stir the chocolate mixture until smooth and let it cool for 5-10 minutes.
12. Pour the ganache over the cooled cheesecake, spread it evenly and let it set for at least 10 minutes before serving.