Black & White Cheesecake Truffle

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Ingredients:

• 1 package of Black & White Cookies
• 8 oz of melted butter
• 4 containers (32 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 1 tsp of vanilla extract
• 4 large eggs
• 8 oz of semisweet chocolate chips
• 1 cup of heavy cream
• 1 tsp of vanilla extract
• 1/3 cup of graham cracker crumbs

Instructions:

1. Preheat the oven to 350°F.
2. Pulse the Black & White cookies in a food processor until they become crumbly.
3. Mix the cookie crumbs with the melted butter and press the mixture into the bottom of a 9 inch springform pan.
4. Bake the crust for 10 minutes and then remove from the oven and let cool.
5. In a large bowl, beat the cream cheese and sugar until smooth.
6. Add the vanilla and eggs, one at a time, beating well after each addition.
7. Pour the batter onto the crust and bake for 45-50 minutes.
8. Remove from the oven and let the cheesecake cool at room temperature. Once cooled, chill in the refrigerator for at least 4 hours.
9. Melt the chocolate chips in a double boiler or microwave.
10. Mix in the heavy cream and vanilla extract and let cool for 5 minutes.
11. Pour the chocolate mixture over the cheesecake and spread it evenly.
12. Combine the graham cracker crumbs with any leftover cookie crumbs and sprinkle over the chocolate.
13. Chill the cheesecake for at least 2 hours before serving.