Cookies & Cream Cheesecake with Hot Fudge Topping

Vanilla Wafer Crust:

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 1/3 cup melted butter

Cookies & Cream Filling:

• Norman's Kosher Cholov Yisroel Cream Cheese, 16 oz, softened
• 1/2 cup sugar
• 2 eggs
• 16 crushed chocolate sandwich cookies
• 1/2 cup heavy cream

Hot Fudge Topping:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine vanilla wafer crumbs, sugar, and melted butter.
3. Press the mixture onto the bottom and sides of a 9-inch springform pan.
4. Bake for 5 minutes and let it cool.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add eggs, one at a time, and beat well after each addition.
7. Stir in crushed cookies and heavy cream.
8. Pour the mixture onto the cooled crust.
9. Bake for 45-50 minutes, then let it cool to room temperature before chilling in the refrigerator for at least 2 hours or overnight.
10. In a saucepan over medium heat, combine heavy cream, chocolate chips, sugar, and cocoa powder.
11. Whisk until the chocolate chips are fully melted and the mixture is smooth.
12. Pour the hot fudge sauce over the chilled cheesecake before serving.