Cookies and Cream Cheesecake Truffle

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Ingredients

• 20 Oreo cookies, finely crushed
• 3 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1/2 cup crushed Oreo cookies, for topping

Instructions

1. Preheat oven to 325°F.
2. In a bowl, combine the finely crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add in eggs and vanilla extract. Beat until well combined.
4. Pour the cream cheese mixture over the Oreo crust and smooth out the top. Bake for 40-45 minutes or until the edges are set and the center is still slightly jiggly.
5. Allow the cheesecake to cool completely in the pan. Once cool, place in the fridge to chill for at least 2 hours or overnight.
6. In a saucepan, heat heavy cream just until it starts to boil. Pour over the chopped chocolate and stir until the chocolate has melted.
7. Pour the chocolate mixture over the chilled cheesecake and spread evenly. Sprinkle crushed Oreo cookies on top of the melted chocolate.
8. Place the cheesecake back in the fridge for another 2 hours, or until the chocolate topping has set.
9. Remove the side of the springform pan and cut into slices. Serve chilled and enjoy!