Black & White Cheesecake with Fudgy Brownie Topping

this image was generated using AI technology

Ingredients:

• 10 Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1 cup fudge brownie mix
• 1/4 cup vegetable oil
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix the crushed Black & White cookies with melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream.
4. Pour the cheesecake mixture over the cookie crust in the pan.
5. In a separate bowl, mix together the fudge brownie mix, vegetable oil, and water until smooth. Pour the brownie mixture over the cheesecake mixture.
6. Using a toothpick, swirl the brownie mixture into the cheesecake mixture.
7. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.