Cookies & Cream Balsamic Cheesecake

Graham Cracker Base

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cookies & Cream Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 10 Oreos, crushed

Balsamic Glaze Topping

• 1/2 cup balsamic vinegar
• 1/4 cup granulated sugar

Graham Cracker Base:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together the crushed graham crackers, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then remove from oven and set aside to cool.

Cookies & Cream Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth.
2. Add in the eggs, sour cream, and vanilla extract, and beat until well combined.
3. Stir in the crushed Oreos.
4. Pour the mixture over the cooled crust.
5. Bake for 45-50 minutes or until the center is almost set.
6. Remove from oven and let cool to room temperature.
7. Once cooled, refrigerate for at least 2 hours.

Balsamic Glaze Topping:

1. In a small saucepan, heat the balsamic vinegar and sugar together over medium heat.
2. Stir constantly until the sugar is dissolved and the mixture is slightly thickened, about 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Once the cheesecake has chilled, drizzle the balsamic glaze over the top.

Your Cookies & Cream Balsamic Cheesecake is now ready to serve and enjoy!