Creamy Vanilla Frap Cheesecake

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, mix together graham cracker crumbs and sugar.
3. Add melted butter and stir until evenly combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake crust for 10 minutes. Remove and let it cool.

Cream Cheese Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature

Instructions:

1. Preheat oven to 325°F.
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add sugar and vanilla extract, and beat again until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. Pour the mixture over the cooled graham cracker crust and bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.
6. Remove from the oven and let it cool in the pan for 15 minutes before running a knife around the edge of the cheesecake to loosen it from the pan.
7. Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight.

Vanilla Bean Frappuccino Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons instant vanilla pudding mix
• 1 tablespoon vanilla bean paste

Instructions:

1. In a medium-sized bowl, whisk together heavy cream and powdered sugar until soft peaks form.
2. Add vanilla pudding mix and vanilla bean paste, and whisk until stiff peaks form.
3. Pipe or spoon the whipped cream over the chilled cheesecake.
4. Enjoy!