Strawberry Cheesecake Truffle Cake

Ingredients:

• Oreo Base:
• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• Strawberry Filling:
• 16 oz fresh strawberries, hulled and pureed
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• Cheesecake Truffle Topping:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions:

1. Oreo Base:
• Preheat the oven to 350°F.
• Mix the crushed Oreo cookies with melted butter and press into the greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
2. Strawberry Filling:
• In a small saucepan, mix the strawberry puree, sugar, and cornstarch. Bring to a boil over medium heat, and stir until the mixture thickens. Remove from heat and let it cool.
• Pour the cooled mixture over the Oreo crust and smooth it out.
3. Cheesecake Truffle Topping:
• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and heavy cream.
• Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
• Gradually add the melted chocolate into the cream cheese mixture and mix until well combined.
• Pour the cheesecake truffle topping over the cooled strawberry filling and smooth it out.
4. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool the cake to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 2 hours before slicing and serving.