Oreo-Vanilla Cheesecake with Rum & Pineapple Topping

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Ingredients

• 20 Oreo cookies, finely crushed
• 3 tablespoons unsalted butter, melted
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total), softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 can of pineapple chunks (20oz), drained
• 1/4 cup rum
• 1 tablespoon cornstarch

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix together the finely crushed Oreo cookies and melted butter. Press the mixture onto the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
3. In the bowl of a stand mixer or using a hand mixer, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
4. Pour the mixture over the chilled Oreo crust and bake for 45-50 minutes or until the center is almost set. Cool the cheesecake completely before adding the topping.
5. In a saucepan, combine the drained pineapple chunks, rum, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and cool for about 5 minutes.
6. Spoon the topping over the cooled cheesecake and chill for at least 2 hours before serving.