Oreo Vanilla Bean Frap Cheesecake

Oreo Crust

• 20 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted

Mix crushed Oreos and melted butter, and press into the bottom of a 9-inch springform pan. Set aside.

Vanilla Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 3 large eggs

Preheat the oven to 325°F. In a large mixing bowl, beat cream cheese and sugar until fluffy. Add in flour and vanilla extract and mix well. Add eggs one at a time, mixing after each addition. Pour filling over the Oreo crust and spread evenly.

Vanilla Bean Frappuccino Topping

• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 2 tablespoons instant coffee granules
• 1/2 teaspoon pure vanilla extract

In a medium saucepan, heat heavy whipping cream, sugar, and instant coffee until sugar is dissolved. Allow mixture to cool to room temperature, then stir in vanilla extract. Pour mixture over the cheesecake filling.

Bake cheesecake for about 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 1 hour. Remove from oven and let cool completely. Cover and refrigerate for at least 3 hours or overnight.