Black and White Cheesecake with Fudge Brownie Topping

Ingredients:

• 12 Black and White cookies, crushed into crumbs
• 2 tablespoons sugar
• 1/3 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/2 cup chocolate chips
• 1/2 cup heavy cream
• 1 Fudge Brownie mix

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together the cookie crumbs, 2 tablespoons sugar, and melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes. Set aside to cool.
4. In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
5. Add in the sugar, cornstarch, and vanilla extract. Beat for an additional 2 minutes.
6. Add in the eggs one at a time, beating well after each addition.
7. Stir in the heavy cream.
8. Pour the cheesecake batter onto the cooled crust.
9. Bake for 60-70 minutes, or until the cheesecake is set and the edges are golden brown.
10. Let the cheesecake cool to room temperature.
11. Melt the chocolate chips and 1/2 cup heavy cream in a double boiler until smooth.
12. Pour the chocolate mixture on top of the cooled cheesecake.
13. Prepare the Fudge Brownie mix according to the package instructions and pour it on top of the chocolate ganache.
14. Bake the brownie layer for 20-25 minutes or until a toothpick inserted in the center comes out clean.
15. Let the cheesecake cool completely before slicing and serving.