Oatmeal Raisin Cookies & Cream Cheesecake with Rum & Pineapple Topping

Ingredients:

• 1 ½ cups of oatmeal raisin cookies, crumbled
• 1/3 cup melted butter
• 32 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1 cup crushed Oreo Cookies
• 1 can crushed pineapple in heavy syrup
• 1/4 cup rum

Instructions:

1. Preheat oven to 350°F
2. Combine the crumbled oatmeal raisin cookies and melted butter and press into the bottom of a 9-inch springform pan to make the crust layer
3. Bake crust for 10 minutes then remove from oven and allow to cool while preparing the filling
4. In a large mixing bowl, beat the cream cheese until smooth and creamy
5. Add sugar, vanilla, and eggs, one at a time, beating well after each addition
6. Stir in heavy cream and Oreo cookie crumbs and mix well
7. Pour the cheesecake mixture over the oatmeal raisin cookie crust and smooth the top with a spatula
8. Bake the cheesecake for 60-70 minutes or until the edges of the cheesecake are set and the center is slightly jiggly
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 30 minutes to allow it to cool gradually
10. Remove the cheesecake from the oven and refrigerate until completely chilled
11. Meanwhile, drain the crushed pineapple, reserving the syrup
12. In a small saucepan over medium heat, simmer the reserved pineapple syrup and rum to create a thin syrup
13. Add the crushed pineapple and continue to cook until the mixture is thick and syrupy
14. Allow to cool before spooning over the chilled cheesecake
15. Remove the cheesecake from the springform pan and serve chilled