Cookies n' Cream Truffle Cheesecake

Graham Cracker Base

• 9 sheets of graham crackers, crushed (about 1 1/2 cups)
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Cookies & Cream Filling

• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz total)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup coarsely crushed Oreos (about 10 cookies)

Cheesecake Truffle Topping

• 1/2 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 3 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with aluminum foil. Set aside.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
3. In a large bowl, beat the cream cheese on medium-high speed until smooth. Add in the sugar and vanilla extract and mix until fully combined. Add in the eggs, one at a time, and mix until fully combined. Stir in the crushed Oreos.
4. Pour the cream cheese mixture on top of the cooled crust and smooth the top with a spatula. Bake for 45-55 minutes, or until the center is almost set.
5. Let the cheesecake cool to room temperature before chilling it in the fridge for at least 4 hours or overnight.
6. For the topping, heat the heavy cream in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add in the chopped bittersweet chocolate and butter. Stir until fully melted and smooth.
7. Pour the chocolate mixture over the cheesecake and spread it evenly over the top. Refrigerate until set, about 20-30 minutes.
8. Run a knife around the edge of the cheesecake to loosen it from the pan. Slice and serve chilled.