Black & White Cheesecake

Ingredients:

• 10 Black & White Cookies
• 2 oz. Unsalted Butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Granulated Sugar
• 4 large Eggs
• 1 tsp. Vanilla Extract
• 1 cup Crushed Black & White Cookies
• 1 cup Heavy Cream
• 2 tbsp. Confectioners' Sugar

Directions:

1. Preheat oven to 325°F (160°C).
2. In a food processor, pulse the Black & White Cookies until finely ground.
3. Transfer the cookie crumbs to a bowl and stir in melted butter until well combined.
4. Press the mixture onto the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, until the crust is set. Remove from oven and let it cool.
6. In a large mixing bowl, beat the kosher cream cheese until smooth.
7. Add the granulated sugar and beat on medium until light and fluffy, about 3-4 minutes.
8. Beat in the eggs, one at a time until fully incorporated, then mix in the vanilla extract.
9. Gently fold in the crushed Black & White Cookies with a silicone spatula.
10. Pour the cheesecake batter into the cooled crust and bake for 55-60 minutes, until it is set around the edges but slightly jiggly in the center.
11. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or preferably overnight.
12. Before serving, in a medium bowl whisk the whipped cream and confectioners' sugar until soft peaks form. Spread over the top of the cheesecake evenly.

Enjoy this deliciously kosher Black & White Cheesecake with a creamy Cookies & Cream filling, topped with fresh whipped cream!