Maple Pecan Cookies & Cream Cheesecake Truffle

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Ingredients:

• For the Maple Pecan base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted


• For the Cookies & Cream filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 12 Oreo cookies, crushed


• For the Cheesecake Truffle topping:
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup heavy cream
• 1/4 cup white chocolate chips, melted

Instructions:

1. Preheat oven to 350°F.
2. Combine all Maple Pecan base ingredients in a medium bowl and mix well.
3. Pour the mixture into a 9-inch springform pan and press down firmly to create an even layer.
4. Bake the Maple Pecan base for 10 minutes, then remove from oven and let cool.
5. While the base is cooling, prepare the Cookies & Cream filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Gradually add the sugar and vanilla extract, mixing until well combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the crushed Oreo cookies.
• Pour the mixture over the cooled Maple Pecan base and spread evenly.
• Bake for 40-45 minutes, or until the filling is set.
• Remove from oven and let cool.
6. While the cheesecake is cooling, prepare the Cheesecake Truffle topping:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Gradually add the heavy cream, mixing until well combined.
• Stir in the melted white chocolate chips.
• Spread the Cheesecake Truffle topping over the cooled cheesecake.
• Refrigerate for at least 2 hours before serving.
7. Serve chilled and enjoy!