Cookies & Cream Fudge Cheesecake

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Oreo Base

• 24 Oreo cookies, crushed (about 2 cups)
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1 cup crushed Oreo cookies

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, mix crushed Oreo cookies and melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and fluffy. Add eggs one at a time while continuously mixing. Stir in crushed Oreo cookies.
4. Pour the mixture onto the prepared crust.
5. In a small saucepan, melt butter, sugar, cocoa powder, and salt over low heat. Stir continuously until melted and smooth. Remove from heat and let the mixture cool for 5 minutes.
6. Add vanilla extract and eggs one at a time to the cooled mixture. Stir in flour until well combined.
7. Pour the fudge brownie mixture over the cookies & cream cheesecake mixture.
8. Bake for 50-55 minutes or until the center of the cheesecake is almost set.
9. Cool completely on a wire rack before removing from the springform pan and slicing the cheesecake.