Mint Chocolate Chip Cheesecake with Oreo Crust and Hot Fudge Topping

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Ingredients:

• 26 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 teaspoon peppermint extract
• 1 jar (11.75 oz) hot fudge sauce, warmed

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
2. Combine crushed Oreos and melted butter in a bowl until well combined. Press the mixture into the bottom and slightly up the sides of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and mini chocolate chips.
4. Remove 1/3 of the cream cheese mixture and place in a separate bowl. Stir in the peppermint extract.
5. Pour the remaining cream cheese mixture into the prepared crust. Drop spoonfuls of the peppermint mixture on top and gently swirl with a knife.
6. Bake for 45-50 minutes or until center is almost set. Turn off the heat and open the oven door slightly, allowing the cheesecake to cool gradually inside the oven for about 30 minutes. Remove and cool completely on a wire rack.
7. Once cooled, spread the warmed hot fudge sauce on top of the cheesecake. Refrigerate until chilled.
8. Serve and enjoy!