Oreo-Norm's Cheesecake with Toasted Almonds

Ingredients:

• 20 Oreo cookies
• 4 tablespoons unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat your oven to 350°F.
2. Crush the Oreo cookies in a food processor until they are finely ground. Add melted butter and pulse the machine until well combined.
3. Press the Oreo mixture into the bottom and up the sides of a 9-inch springform pan, making sure it's even. Refrigerate the crust for 15 minutes.
4. In a stand mixer with a paddle attachment, beat Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until it's smooth.
5. Add sugar, salt, and vanilla extract and beat on medium speed until combined.
6. Add eggs one at a time, beating after each addition until just until combined.
7. Add sour cream and beat on low speed until just combined.
8. Pour the filling into the crust and smooth the top.
9. Bake for 50 to 60 minutes, or until the cheesecake is set but still jiggly in the center.
10. Let the cheesecake cool to room temperature and then refrigerate for at least 4 hours or overnight.
11. To serve, sprinkle toasted sliced almonds on top of the cheesecake.