Cookies & Cream Cheesecake

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Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 Oreo cookies, coarsely chopped

Whipped Cream Topping

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 4 Oreo cookies, crushed

Instructions

1. Preheat oven to 325°F.
2. Mix Graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes.
4. In a large bowl, beat the cream cheese with an electric mixer until smooth.
5. Add the sugar, eggs, and vanilla extract, and beat until well combined.
6. Stir in the chopped Oreo cookies.
7. Pour the cream cheese mixture on top of the crust.
8. Bake the cheesecake for 45-50 minutes, or until the center is almost set.
9. Let the cheesecake cool to room temperature.
10. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the whipped cream on top of the cheesecake.
12. Sprinkle the crushed Oreo cookies on top of the whipped cream.
13. Chill the cheesecake in the fridge for at least 2 hours before serving.