Oreo Vanilla Cheesecake with Chocolate Ganache

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Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan.
2. In a bowl, mix the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool on a wire rack.
3. In another bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until light and creamy. Add the sugar and vanilla extract and beat until smooth. Beat in the eggs, one at a time, until well combined. Beat in the heavy cream.
4. Pour the mixture into the springform pan over the Oreo crust. Bake for 45-50 minutes or until the edges are slightly golden and the middle is set. Let cool on a wire rack.
5. In a small saucepan, heat the 1/4 cup heavy cream until hot but not boiling. Remove from heat and stir in the chocolate chips until melted and smooth.
6. Pour the chocolate ganache over the cooled cheesecake and smooth it out evenly over the top.
7. Chill the cheesecake for at least 2 hours or overnight before serving.